PINK HONEY

PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
CATEGORY 
 Microlots
VARIETY 
Pink Borbon
PROCESS 
Honey
ALTITUDE 
1.500 MT
FARMER
 Elias & Shady Bayter


FARM  
 El Vergel Estate
REGION
Tolima
MUNICIPALITY  
 Fresno
PROFILE
Blueberry, citric acid, hazelnut, tangerine, orange
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HISTORY: 
Back in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm. Avocado was their main squeeze, but when avocado prices took a nosedive in 2006, they knew it was time to shake things up. So, they tossed some coffee varieties into the mix – catimore, red, yellow caturra – and boom, a coffee empire was born! Fast forward to 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for some serious coffee greatness. Then, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab. And let's not forget their claim to fame – the Koji fermentation process, a game-changer in the green coffee game! Now, meet the dynamic trio behind the scenes: Martha Montenegro, along with her coffee-savvy partners Elias and Shady. Together, they're not just brewing coffee; they're brewing up a whole community revolution! Their mission? To blend tech magic with coffee passion and sprinkle a little extra joy into the lives of everyone at El Vergel Estate.
PROCESS DESCRIPTION: 
The journey of Pink Honey begins with the meticulous selection of Pink Borbon coffee cherries. Each cherry is handpicked to ensure only the ripest and highest-quality fruits are used. The process kicks off with a 36-hour anaerobic pre-fermentation phase in GrainPro bags. This controlled environment enhances the coffee’s complexity, creating the foundation for its fruity and nutty flavor profile.

Following pre-fermentation, the coffee undergoes a 120-hour fermentation phase in hermetic tanks placed under shade. This fermentation process, conducted at controlled humidity levels of 22-25%, allows the beans to develop their signature flavors, blending hazelnut notes with vibrant citrus and blueberry undertones. The extended fermentation period deepens the coffee’s richness while preserving its delicate floral and fruity characteristics.

Drying is carried out using a mechanical drying method over 72 hours. This precise and consistent approach ensures the beans achieve the optimal moisture level, locking in their vibrant and nuanced flavors. Mechanical drying provides consistency and reliability, essential for preserving the coffee’s unique attributes during this crucial stage.

To finalize the process, the coffee is stabilized for 30 days in GrainPro bags. This stabilization phase allows the flavors to fully develop and harmonize, ensuring a well-rounded and polished cup. By carefully controlling the environment during stabilization, the coffee’s quality is safeguarded, maintaining its integrity until it reaches the roaster’s hands.

AVAILABLE ON SPOT

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
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