This is an experimentally processed Red Bourbon decaf coffee from Piendamó in the Cauca Valley region of Colombia, produced by Wilton Benitez at 1,900 meters altitude. The coffee is processed using Terminal shock EA Decaf method and roasted in an Omni roast style. It presents a very perfumy, herbal and botanical profile with prominent notes of lavender, lemon thyme, stone fruits, and cactus juice.
