Creamy Pink

Name: Creamy Pink
Availability: BackOrder

This Creamy Pink is made with one of the innovative processes at El Vergel, with a lactic fermentation method it developed a rounded and creamy profile indeed worht to try

Origin

Tolima

Variety

Pink Bourbon

Altitude

1.500 MT

This coffee went through a Lacti fermentation with the innoculation of lactobacillus bacterias, which helped us to induce the fermentation curve through this type. It took 72 hours anaerobically, followed by 20 to 25 days of sun drying and finished in mechanical silos at a controled temperature of 45 celsius degrees to mantain most of the profile developed during the fermentation process, and finished with an stabilization process of 35 days in Grain Pro bags before milling.

This coffee went through a Lacti fermentation with the innoculation of lactobacillus bacterias, which helped us to induce the fermentation curve through this type. It took 72 hours anaerobically, followed by 20 to 25 days of sun drying and finished in mechanical silos at a controled temperature of 45 celsius degrees to mantain most of the profile developed during the fermentation process, and finished with an stabilization process of 35 days in Grain Pro bags before milling.

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

Elias and Shady Bayter

Vergel Series

This Gesha is one of the most demanding coffees to be produced at El Vergel State, located at the highest part of the estate, this varietal was planted based on the soil and climate conditions specifically to promote an extended growth of the cherries to promote higher brix content. Planted in 2016 with a quantity of 12.300 plants, this micro lot has been managed to find specific genetic branches of the Gesha to develop specific processes based on these genetic branches, and for this specific coffee, at El Vergel, they used only the coffee trees with yellow gesha (approximately 500 plants), which gives more complexity to the profile with a higher brix counting, an through a CM fermentation it obtains a very unique type of Gesha, with the characteristics of the variety and also a whole new face of Gesha possibilities.