El Dorado BOURBON ROSADO decaf by Adrian Lasso and Jhoan Vergara

ABOUT

Our EL DORADO line offers you the best of the best - the most exclusive specialty coffees.  EL DORADO is named after the legendary Colombian king of the Muisca people who covered himself with gold dust and submerged in Lake Guatavita.

In this bag you will find an identity preserved decaf bourbon rosado from Adrian Lasso and Jhoan Vergara.

Adrian is Nestor Lasso's brother. Adrian has taken over the processing at the Lasso farm El Diviso.

Jhoan won in 2019 the Master of Coffee contest with this pink bourbon cherry from finca Las Flores. With Adrian Lasso they processed the same cherry as identity preserved decaffeinated coffee. The natural decaf process is environmental sustainable and is the least intrusive method. Most importantly it preserves all flavors and aromas.

first:

• Floating, selection of only the ripe cherries
• 32-hour oxidation at an average room temperature of 25°C
• Anaerobic fermentation in bags or containers for 60 hours at an average temperature ranging between 18 and 16°C
• Coffee is transferred to pulping tanks or hoppers carrying out 18-hour oxidation while collecting the leachate/most.

second: Pulping

third:

• Mucilage oxidation for 32 hours, adding leachate.
• Thermal shock is applied by adding water at 60°C and then washing it off with water at 12°C.
• Coffee is washed while leaving some mucilage on.

fourth: Drying in canopies or machines at a maximum temperature ranging between 30°C to 36°C for 8 to 12 days to reach 11% humidity

fifth: The coffee goes through a sugar cane process decaffeination process.

In the sugar cane decaf or natural decaf process sugars from sugar cane are fermented to create ethyl alcohol which is mixed with acetic acid to create ethyl acetate, a natural product found in fruits and vegetables. It is excellent to preserve the fruity aromas. Steamed and moistened, softened seeds go through a hydrolysis of the caffeine, which bonds to the salts of chlorogenic acid. Next the ethyl acetate is circulated through the coffee multiple times to remove +95% of the caffeine. After this process the beans are cleaned with low pressure steam and vacuum dried to reach moisture content of 10-12%.

This coffee is best enjoyed in a filter preparation. For filter preparations, we recommend a preparation with 15grams per cup of 225 ml (1:15 ratio), grinding medium to coarse (7-9 Ek grinder) and leaving 2:30 to 3 minutes to extract including a 1 minute bloom with 45gr of water. We would suggest trying a fast extraction and a slightly coarser grind on Orea v60 with Sibarist FAST filter paper... or experiment!