PINK BORBON CAKE

PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
    PINK BORBON CAKE
    PINK BORBON CAKE
    PINK BORBON CAKE
    PINK BORBON CAKE
    PINK BORBON CAKE
    PINK BORBON CAKE
    PINK BORBON CAKE
    VARIETY:
    Pink Borbon
    PROCESS: 
    Honey + Co-fermented with Fruits
    CATEGORY: 
     Innovation
    PROFILE:
    Banana, Candy, Cake, Creamy, Brown Spice, Milk Chocolate
    FARMER:
     San Agustin Producers
    FARM:  
     Various Farms
    REGION:
     Huila
    MUNICIPALITY:  
     San Agustín
    ALTITUDE: 
    1.750 m
    Try our green coffee Beans

    FIND THIS COFFEE IN STOCK AT THESE WAREHOUSES:

    Spot
    • Annex
    • Dupuy
    • Green Room
    • Melbourne
    • MENA
    • NY
    • Rotterdam
    • UK
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    View Our Forest Green Coffee Offerings
    HISTORY: 
    High in the mountains of southern Huila, Colombia, the municipality of San Agustín is home to a vibrant community of coffee producers cultivating some of the region’s most exceptional beans. Nestled at 1,750 meters above sea level, this area is not only celebrated for its ideal coffee-growing conditions but also honored as a UNESCO World Heritage site for its rich archaeological legacy. Here, local farmers carefully tend to prized coffee varieties like Pink Borbon, Caturra, Colombia, and Castillo, grown in harmony with the surrounding forests. With our support and guidance, these producers are mastering innovative coffee techniques—elevating the flavor profiles and quality of their coffees. The result is a cup that tells a story of heritage, innovation, and the deep connection between the land and its people.
    PROCESS DESCRIPTION: 
    The Pink Borbon coffee cherries first undergo a 48-hour pre-fermentation in sealed plastic bags, allowing them to develop a distinct depth of flavor. After this, the cherries are depulped, and the beans, still covered in mucilage, are inoculated with dried, ground banana. This unique step creates a creamy texture with subtle banana undertones. The beans are then fermented in this banana-mucilage mixture for five days, enhancing the coffee's complexity. Following fermentation, the beans are pre-dried on open patios under the sun and then mechanically dried in static silos for consistency. A 30-day stabilization period concludes the process, allowing the flavors to integrate and result in a well-rounded cup.
    Ask for non roasted samples

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