CITRUS PINK

Strawberry, grapefruits, white chocolate, hazelnut, and orange notes.

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Pink Borbon

Altitude

1.475 MT

Washed

In this washed coffee the fermentation begins in cherry with a fermentation of 30 hours in plastic tanks without water, and after being pulped it spends another 30 hours in fermentation. At the end of the fermentation stage we pass to a natural drying process in a canopy, passing through three temperature levels

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Fredy Cordoba

El viso

In the field there are many obstacles to be able to produce good coffee, among these are pests such as rust that year after year affects the quality of the coffee that is produced, this is one of those that has affected the El Viso farm most. A farm that for three generations in San Adolfo, Huila has been expanding, and in spite of the obstacles that they have had, Fredy Cordoba in search of learning much more and having a better quality of life, decided to start with special varieties of coffee such as the pink Borbon, achieving the production of a better quality coffee.