Colombia, Pink Bourbon | Washed, double Anaerobic fermentation 200g

The San Adolfo area is known as the birthplace of Pink Bourbon – a variety that is particularly appreciated for its finesse and aromatic complexity. With this double anaerobic fermentation, the whole coffee cherries were fermented anaerobically in sealed plastic bags for 48h. Then de-pulped and washed twice and fermented again anaerobically for an additional 24h.

 

Region: Huila, San Adolfo

Farm: Guacobia Farm

Farmer: Andres Guaca

Taste Notes: Blue Plums, Rosehip, Chocolate-Covered Blueberries, Red Apples, Butter Cookies.