PINK JOY

Floral, green apple, lemon, and strawberry notes.
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INFORMATION

PROCESS

HISTORY

ORIGIN

Origin

Tolima
VARIETY

Variety

Pink Borbon
ALTITUDE

Altitude

1.800 MT
Semi washed
This Pink Borbon has a semi-washed anaerobic fermentation of 96 hours, is submerged in plastic bags to avoid contact of the mucilage with water, and then dried at raised beds for 20 to 28 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

Jorge Elias Roca
La roca
This coffee comes from the farm of Jorge Elias Rojas, who is the owner of ' La Roca Estate' located in the south of the region of Tolima in the glorious mountains of Gaitania. Jorge Elias has been one of the most passionate coffee people and growers we have ever met, even when he is done with his coffee processes at his farm, he is normally helping his neighbors or his local cooperative with coffee works. He has been always involved in coffee since his first thoughts when his parents teach him the process of coffee. Nowadays, Jorge has changed his whole production to high-end specialty coffees, always maintaining an impeccable profile with such clean but crips profiles, and this time, we are happy to launch this brand new process which we like to call "Pink Joy" as that is the exact feeling when having the whole experience from hot to warm and finishing with the best part almost cold!
8X2A3847

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