PINK POWER BORBON

Black currant, black tea, cacao, caramel, and chocolate notes.

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Pink Borbon

Altitude

1.800 MT

Submerged Anaerobic

This coffee goes through an anaerobic fermentation. Is sealed in plastic bags and submerged in water to control a lower temperature and have less contact with water. It goes through 96 hours and then is taken to raised beds to be dried for 15 to 20 days unde the sun and stabilized in Grain Pro bags before milling for 30 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

Wilder Lasso

El Rubi

Wilder Lazo is a new coffee lover! He came to be a coffee producer not long ago in 2017 when he came to help his father at his Farm Tocora in the mountains of San Adolfo. Because of his passion for coffee and family history in coffee producing, Wilder entered the coffee world in a unique way, he started not only with specialty coffee right away, but with his background in genetics, and also his relentless energy of learning, he began a varietal program in Tocora, which nowadays includes more than 12 different varieties, which have been carefully selected from different origins.