PINK BORBON PUNCH

Step into the exotic world of this Huila specialty coffee! It's a flavor journey, hitting high notes with intense red and pink fruits, sweet vanilla vibes, and a acidity duo of malic and phosphoric. All wrapped up in a full-bodied experience – it's not just coffee; it's a tropical escape...

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Pink Borbon

Altitude

1.800 MT

Natural Anaerobic

We've put the cool in our coffee by treating it to a natural anaerobic extended fermentation lasting a whopping 105 hours. Then, we let it kick back and relax on raised beds, soaking up the sun for nearly 20 days, before giving it a 35-day spa treatment in cherry-filled plastic bags. This brew isn't just a coffee; it's a chill experience that'll have you sipping in style!

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

Wilder Lazo

La Esperanza

Wilder Lazo, our coffee maverick, ventured into the world of coffee in 2017 when he lent a hand to his father on the picturesque Tocora Farm nestled in the San Adolfo mountains. Driven by his unwavering passion for coffee and his family's rich history in the trade, Wilder took a rather distinctive route into the coffee realm. He didn't just dip his toes into specialty coffee; he dove right in. Thanks to his genetic expertise and an insatiable appetite for learning, he kickstarted a varietal program at Tocora. Today, it boasts over a dozen distinctive coffee varieties, cherry-picked from diverse sources. It's the coffee journey of a lifetime! ☕🌱