A bold specialty decaf, with a funky and unusual profile, designed to surprise and challenge conventions. From the renowned Finca Las Flores, this decaffeinated Pink Bourbon perfectly illustrates the technical demandingness and precision of post-harvest work. After cold water flotation, the cherries undergo 24 hours of anaerobic fermentation, followed by 12 hours of oxidation, then 36 hours of anaerobic fermentation after pulping. A thermal shock at 50 °C is then applied for 15 minutes, stabilizing sugars and enhancing profile clarity. Drying is controlled by a mechanical dehumidifier for 36 hours, before careful decaffeination carried out by Descafecol, a Colombian organization specializing in natural ethyl acetate decaffeination, derived from local sugarcane. In the cup, the result is surprising: an attack with citrus notes, followed by a spicy complexity reminiscent of pink pepper and ginger. The texture is silky, the finish clean and persistent, all without caffeine!