Panela Sticky

Coffee cherries are collected in the ripest stage when there is a ripe pink color (22 Brix degrees), from there comes the reason why this variety is named as PINK BOURBON -- really it is theorized that it is a cross mutation between native Ethiopian accession and bourbon plants, good production, beautiful pink ripening and the sweetest mucílage you have ever imagined are the general characteristics of this varietal. After arriving in Quindio, and completing the 24 hr, we pulped the coffee and then we put it into closed tanks in order to have other 24hr anaerobic fermentation, after this we open the tank, washed the coffee, we rinse it and put again into a dry closed tank for having another 24 hr fermentation, we washed it again, rinse and put into the raised drying beds. Finca el Diamante is the home place where this coffee is growing, Located in the South of the Huila region, this coffee grows in the 1.750 MASL, as part of our program in Cafe1959 that process different cherries from different farms, we partner in up with El Diamante in order to make a collab where we can create a product sweet, clean, bright and easy to drink for the market.