Fruity
Fruity

Fruity

Fruity, Fruity and more Fruity! this pink borbon is all about that clasic fruit punch we all know! It´s made with a pink borbon and the clasic Natural Anaerobic methos at El Vergel with the secret touch in the drying phase with stalls!

 

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INFORMATION

PROCESS

HISTORY

ORIGIN

Origin

Tolima 
VARIETY

Variety

Pink Borbon 
ALTITUDE

Altitude

 1.500 MT 

 Natural process 

 This Fruity pink borbon is the essence of what an anaerobic fermentation is able to developed. This one is based on the fermentation wheel, which aims to create a high in fruity flavors profile by making a 60 hours of anaerobic fermentation, combined with 2 stalls during the drying phase at 25% moisture and 18% moisture to intensify the flavors, and finished in mechanical silos at 32 celisus degrees with a final process of stabilization in Grain Pro bags

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

El vergel 

El vergel 
Elias and Shady Bayter Vergel State This Red Borbon is one of the most remarkable coffees produced at El Vergel State, implemented by the hand of Martha the owner of the state, who manage to build a team of women, who specialized in picking this micro-lot located next to the washing station so they would not have to carry the coffee bag a long walk.​Planted in 2016 with a quantity of 5.500 plants, this micro lo has been one of the best of the state to experiment with processing, and since 2018, when the women Project was started with 8 women; nowadays more than 15, the quality just keeps improving thanks to the highly accurate detailed picking by the group, which provides with an outstanding 95% of mature cherries every harvest.  
8X2A3847

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