PINK BORBON CREATION

Embrace the lively vibes of this Huila specialty coffee! It opens with a tangy malic acidity, paving the path for a burst of red fruits that'll have your taste buds grooving. The grand finale? A lasting body that leaves a flavorful impression. Let the dance of flavors begin! β˜•πŸ‡πŸ’ƒ
Spot
  • Annex
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  • Melbourne
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INFORMATION

PROCESS

HISTORY

ORIGIN

Origin

Huila
VARIETY

Variety

Pink Borbon
ALTITUDE

Altitude

1.800 MT
Semi Washed
Say hello to our Pink Bourbon, where the fermentation game is strong! We kick things off with a 24-hour pre-fermentation in cherry, giving those beans a head start on flavor fun. Then, buckle up for a 36-hour aerobic fermentation fiesta in bags, all snug in their mucilage blankets. Finally, we let them bask in the sun's glory on raised beds for about 15 days. It's like a tropical vacation for your taste buds – sun-soaked and bursting with flavor! β˜€οΈπŸŒΊβ˜•

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
Meet the maestro behind this coffee magic, Mr. Freddy Correa, the brain and heart behind La Primavera in Bajo Encanto. Since 2018, he's been our partner in crime, experimenting with processes that are nothing short of spectacular. And guess what? It's paying off big time! For this batch, we're spilling the beans on our secrets – a 24-hour cherry pre-fermentation, followed by a 36-hour dance in muscilage, and then a sun-drying spectacle on racks for a glorious 15 days. The result? Pure coffee wizardry. And guess who's making a dazzling comeback this semester? None other than our Pink Bourbon Creation! This marks our 4th rendezvous with Professor Cesar in Pitalito Huila. Together with our allied producers, we've crafted a profile so unique, it's basically the Pink Bourbon of your dreams. Sip, savor, and let the magic unfold! β˜•πŸŒˆπŸŽ©
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