Why "Melao"?

The name Melao references melao de panela — the thick, sweet syrup produced when sugarcane juice is boiled down, used across Colombia as a natural sweetener and flavouring agent. It is one of the most evocative flavour references in the Colombian coffee vocabulary: rich, caramel-sweet, with a warmth that recalls traditional cooking. For a Pink Bourbon decaf with toffee, almond, and red apple notes, it is an apt name — and a reminder that this is distinctly Colombian in identity.

Pink Bourbon: Huila's Most Popular Specialty Variety

Pink Bourbon is a natural cross between Red and Yellow Bourbon — its name derived from the distinctive pink-to-salmon colour of its ripe cherries. The variety has taken hold across southern Huila in particular, where producers have found it adapts well to the region's altitudes, produces consistently high cup scores, and commands specialty premiums that justify its more intensive cultivation requirements. Pink Bourbon is naturally sweet with a profile often described as fruity, floral, and elegant — making it one of the most accessible entry points into Colombian specialty for new coffee drinkers, and one of the most versatile for roasters.

The Smallholder Network

The Melao Decaf is sourced from several family-run farms across southern Huila — many operated by second- and third-generation coffee growers who have moved from commodity production into specialty over the past decade. Average farm sizes are small, meaning careful handpicking and a genuine personal stake in quality. The producers are described as constantly improving their farming and processing methods in pursuit of better cup quality, with Pink Bourbon becoming their variety of choice for its reliable, elegant profile.

Decaffeination: The Process Behind the Cup

Decaffeination is often treated as a necessary compromise — a way to remove caffeine at the cost of character. The best specialty decaf operations have proven this wrong. The Melao lot uses a process that preserves the Pink Bourbon's natural sweetness and aromatic complexity: the green coffee is processed before roasting, removing caffeine while retaining the flavour precursors that develop during roasting into the red apple, almond, and toffee notes the cup delivers. Good Life Coffee in Finland — one of the Nordic region's most respected specialty roasters — roasts Melao light, treating it with the same care as any of their high-end single-origin lots.

Brew Guide