Pink Borbon Creation

HISTORY:

María Belén Díaz is the daughter of a coffee grower, and she has been connected to coffee her entire life. She has been producing specialty coffee for over 12 years. Additionally, she worked for several years as a coffee quality analyst in the department of Cauca, Colombia, where she developed cupping skills and acquired knowledge that led her to focus on coffee production. María Belén Díaz is one of the 96 women who are part of the Huila Condor Project and was one of the first women in the region to obtain a certification in coffee processing from The Forest Academy in 2024.

María produces coffee alongside her husband, Narciso Narváez, and their three sons. They arrived in the municipality of Acevedo as workers, and with hard work and savings, they acquired the "Resinas" farm, where they grow varieties such as Papayo, Caturra, Castillo, Borbón Rosado, and Gesha. They dream of having their coffee recognized internationally.

PROCESS DESCRIPTION:

The process of the Pink Borbon Creation coffee begins with the meticulous selection of ripe Pink Borbon cherries, ensuring exceptional quality. The beans undergo a 24-hour pre-fermentation in cherry, followed by a 36-hour anaerobic fermentation in bags, snug in mucilage blankets, which enhances their unique flavor profile. The drying process takes place on raised beds for 15 days, ensuring optimal moisture levels. This semi-washed process results in a vibrant and complex flavor profile with notes of citric acid, floral, green apple, green tea, and tangerine. Pink Borbon Creation coffee exemplifies the dedication and expertise in coffee processing, offering a distinctive and delightful coffee experience.