PINK BORBON CAKE

PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
VARIETY:
Pink Borbon
PROCESS: 
Honey + Co-fermented with Fruits
CATEGORY: 
 Innovation
PROFILE:
Banana, Candy, Cake, Creamy, Brown Spice, Milk Chocolate
FARMER:
 Brayan Alvear
FARM:  
 Las Palmas
REGION:
 Huila
MUNICIPALITY:  
 Acevedo
ALTITUDE: 
1.400 - 1.600 m
Try our green coffee Beans

FIND THIS COFFEE IN STOCK AT THESE SPOTS:

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
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Check the full Green Coffee Offering List
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.
Ask for non roasted samples

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