Colombia decaffeinated anaerobic

Header	Descriptions
Country	Colombia
Height	1950m.
Variety	Red Bourbon.
Processing method	Anaerobic fermentation
Flavor	Filter: pineapple, dried fruit, pear and cocoa beans.
	Espresso: liqueur, pineapple, uzvar and nut cookies.

Manual harvest. ‎
Selection by size. ‎
Selection by density. ‎
Sterilization with ozonated wáter. ‎
Sterilization with ultraviolet light. ‎
The coffee is submerged in water at 90 degrees Celsius to accentuate the sweetness of the cherries. ‎
We remove the shell (pulped) ‎
Anaerobic fermentation for 36 hours (Saccharomyces pastorianus). ‎
Washing the parchment. ‎
Drying for 46 hours at 40 degrees centigrade. ‎
We remove the parchment to produce the green beans. ‎
The green beans are subjected to steam to remove the silver film and open their ‎
pores. ‎
The grains are immersed in ethyl acetate extracted from sugar cane. ‎
After the ethyl acetate removes the caffeine, the coffee is dehydrated again until 10% moisture. ‎