Pink Borbon Punch

ABOUT THE COFFEE PRODUCER:

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.

COFFEE PROCESS:

The process for Pink Borbon Punch begins with a 12-hour pre-fermentation in plastic tanks, allowing the cherries to start developing rich, fruity flavors. Afterward, the Pink Borbon cherries undergo a 24-hour anaerobic fermentation in sealed plastic tanks, where the oxygen-free environment enhances deeper, more complex flavors.

During the drying stage, the cherries are first placed in a mechanical silo for 4 days, efficiently reducing moisture content. Following this, they are sun-dried on raised beds for 20 days, ensuring the beans reach the ideal moisture level, which is crucial for preserving quality and flavor consistency.

Once dried, the coffee is stabilized in GrainPro bags for 30 days. This stabilization period allows the flavors to mature and harmonize, resulting in a well-rounded cup. The final flavor profile offers balanced notes of apple, blackberry, blueberry, malic acid, and plum, highlighting the distinct qualities of the Pink Borbon variety and its natural processing method.