Pink Borbon Cake

HISTORY:

Brayan, a proud native of Acevedo, Huila, Colombia, is here to spill the beans on his coffee-filled tale. Nestled in the heart of San Adolfo, a bustling coffee farm, Brayan's roots run deep in this caffeine-rich soil. It's like the land itself whispered its secrets to him, shaping his destiny.

From a young age, Brayan soaked up coffee wisdom like a sponge, thanks to his pops' after-school lessons. Little did he know, those coffee chats would ignite a fire within him. Now, alongside 60 like-minded souls (including his own kin), Brayan's on a quest to share their prized coffee cherries with the world. It's no easy feat, but they're up for the challenge.

And that's where the magic happens – with a little help from Forest and the Ancla processing facility, Brayan's beans get the royal treatment, resulting in flavor profiles that'll knock your socks off. His dream? Simple yet mighty: to spread the rich, bold taste of San Adolfo Huila's finest brews far and wide. So keep those mugs ready, folks – Brayan's brewing up something special!"

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.