Adrian Lasso Honey Decaf Pink Bourbon

Adrian Lasso’s natural coffee processing begins with a floating process to select only fully mature cherries.

These cherries then undergo anaerobic fermentation sealed in bags or jars for 32hrs at an average temperature of 17°C. Next, the cherries are moved to a tank for a 12hr oxidation process. They're then pulped and allowed to oxidise further for 40hrs with the mucilage. An 80hr submerged fermentation follows and then finally, a thermal shock wash with 65-70°C water completes the fermentation.

The coffee is then decaffeinated at Descafecol.