This decaffeinated coffee is produced by Jhoan Vergara at Finca Las Flores in Acevedo, Huila, Colombia, at an altitude of 1,750 meters. The Pink Bourbon variety undergoes an intensive process including anaerobic fermentation, mosto inoculation, and thermal shock, followed by natural decaffeination using sugarcane-derived EA. The resulting cup features a juicy candy sweetness, fragrant tea rose floral notes, and a zesty lemongrass finish.
When entrepreneur Jay Beard discovered that founder Matt Herren was planning to close Goshen Coffee in 2011 after nine years of operation, Beard's eight-year morning coffee addiction drove him to purchase the entire company rather than find a new cup elsewhere. Their roasting philosophy centers around their custom-built fluid bed air roaster—a unique machine that bounces beans on cushions of heated air rather than tumbling them in traditional drums, achieving 90% greater energy efficiency while developing what they call "Good Shit Energy" through their cultivated trade approach that pays above fair trade pricing and builds lasting partnerships with growers.
