Decaf Pink Bourbon 60h – Colombia – decaffeinated Thermal Shock

Additional information

Spain (Mainland), Mallorca & Portugal 

• Free shipping for order above 40€ for Spain (mainland), Mallorca & Portugal
• For orders below 40€, shipping cost is 4€.
• Shipping of coffee to the Canary Islands, Ibiza, Menorca y Formentera is 10€. For all other products shipping will be automatically calculated in checkout.
• We will not ship at all to Ceuta, Melilla and Gibraltar.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.

• Delivery to mainland Spain in 24/48 hours, M-F.
• Delivery to Balearic Islands in 3/7 days, M-F.
• Delivery to Portugal in 3/7 days, M-F.
• Delivery to the Canary Islands is shipped with Correos in 3/7 days, M-F, without tracking email.

Europe

• Free shipping for orders over 99€ including coffee and some accessories.
• Free shipping for orders over 99€ including coffee and some accessories.

• Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.

• For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• Delivery in 4/7 days, M-F.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.

Collaboration Between Fincas El Diviso and Las Flores for an Exceptional Decaf

The History of the Fincas and Their Evolution in Specialty Coffee Production

Finca Las Flores traces its roots back to 1990 when Edilberto and Nubia, a couple from Cundinamarca, decided to settle in Acevedo, Huila, a region renowned for its coffee richness. Initially, the farm focused on conventional coffee production, but over time, the family chose to modernize and diversify their activities. After years of hard work and commitment, the farm was remodeled and transformed into a center for specialty coffee production. Through the implementation of scientific methods and technology, they achieved high-quality standards, establishing Las Flores as a leading farm in the region.

A New Generation of Producers

Today, Jhoan and his brother Diego, the sons of Edilberto and Nubia, are at the helm of the farm. Both represent a new generation of coffee growers who are ready to face the challenges of the global coffee market. Their innovative approach and dedication to excellence reflect a generational shift in the coffee industry, where tradition and modernity come together to create exceptional products.

Collaboration Between Friendly Farms

On the other hand, Finca El Diviso is another family-run business that has been operating for approximately 25 years. Started by José Uribe Lasso, the farm has focused on specialty coffee production for the last five years, a strategy that has allowed the family and friends to standardize processing protocols and ensure consistent quality in their coffee lots.

Recently, the Lasso brothers partnered with Jhoan Vergara, owner of Finca Las Flores, to create a joint project called El Diviso. This collaboration brings together the bifamily farms El Diviso and Las Flores, located near Pitalito, Huila. The union of these three young entrepreneurs has been key to improving the quality of their coffee and expanding their operations. They have begun processing regional lots, buying coffee cherries from their neighbors and processing them at Finca El Diviso.

Special Processing

The production process is meticulous and carefully controlled. The coffee cherries are selected at their optimal ripeness and undergo a 36-hour oxidation process, followed by a 60-hour anaerobic fermentation. Finally, the coffee is naturally dried, complemented by mechanical drying depending on the weather conditions, ensuring a high-quality product.

Additionally, the partnership uses a natural decaffeination method that combines spring water and naturally sourced ethyl acetate (EA). This process, based on sugarcane and mountain water, preserves the structure and characteristics of the coffee bean, guaranteeing a decaffeinated coffee with exceptional flavor and aroma.

This innovative and collaborative approach not only elevates the quality of the coffee produced but also strengthens the coffee-growing community in the region, creating a sustainable production model that respects both tradition and innovation.

Make the most out of your recurring coffee orders with the IneffablePoints programme.

How does the programme work?

It’s simple, with every purchase you will automatically receive:

• 15 IneffablePoints for every €1 spent in Ongoing Subscription orders.
• 10 IneffablePoints for every €1 spent in regular coffee orders.
• 1 IneffablePoints for every €1 spent on accessories orders.

How and when can i redeem my points?

Once you have accumulated 2,000 IneffablePoints, you can redeem them on your next order at the checkout section:

• 2,000 IneffablePoints = €10 discount on your order.
• Your IneffablePoints will appear automatically in the checkout section every time you make a new purchase and you will have the option to redeem them on the go.
• You can discount up to 50% of the total amount of your order by using IneffablePoints.
• The minimum amount of IneffablePoints redeemable is 2.000 while there is no maximum amount.
• IneffablePoints expire after one year.

Your IneffablePoints are automatically associated with your customer account on our website. You can check your IneffablePoints balance at any time by accessing your customer account here: https://ineffablecoffee.com/en/my-account/

This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

• Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
• Mesh or silk.
• Glass container (preferably with a lid).
• Let it rest for 22 hours (in the fridge).

The way to make cold brew:

• Grind the coffee with a medium grind. Comandante 16 clicks.
• Pour the coffee directly into the mesh.
• Introduce the mesh in the glass container.
• Pour the water into the container through the mesh with the coffee.
• Swirl to wet all the coffee.
• Cover the container.
• Let it rest for 22 hours in the fridge (beware of strong odors!).
• When complete remove the mesh with the coffee and it will be ready.
• Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
• Keep it refrigerated.
• This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

• Ratio: 1:2
• Weight: 18gr
• Yield: 36gr
• Time: 26-31s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Grinder: Mythos 2
• Basket: 22gr VST ridgeless
• Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)