PINK BORBON CREATION

Refreshing profile, malic acidity followed by red fruits with a lingering body.

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Pink Borbon

Altitude

1.800 MT

Semi Washed

This Pink Borbon was developed with 2 fermentation processes, 24 hours of pre-fermentation in cherry, and then followed by 36 hours of aerobic fermentation in bags in mucilage. To finish the process, drying on raised beds under the sun for an average of 15 days.

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

Freddy Correa

La Primavera

For this lot, our host is Mr. Freddy Correa, who in his farm La Primavera in Bajo Encanto, decided to start since 2018, to develop processes together with us, which in effect has a great result! For this batch we used a 24 hour pre-fermentation in cherry, followed by a 36 hour fermentation in muscilage, and then sun-drying in racks for 15 days. For this second semester, we bring back our Pink Borbon Creation, being this the 4th time we work together with Professor Cesar in Pitalito Huila, with whom we have developed together with allied producers this unique profile, which we feel reflects everything you are looking for in a pink borbon.