Differentiated Coffee - Bourbon Rosé

Coffee with a previous fermentation process in cherry for 24 hours, then naturally dried in the sun for 30 days, which gives it a sweetness and refinement in its notes in the final cup.

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€13,00 EUR
€13,00 EUR
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Bourbon Rosado variety coffee with a prior fermentation process in cherry and subsequent drying in the sun in honey or with mucilage for 45 days.

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Characteristics and origin data

  • Country Colombia

    REGION: Salamina -Caldas

    ESTATE: El Ciprés

    ORIGIN: Colombia. Pink Bourbon

    ALTITUDE: 1820 MSNM

    VARIETY: Bourbon Rosé

    PROCESS: Previous fermentation in cherry for 24 hours, subsequent drying in the sun for 30 days

    PRODUCER NAME: Luis Felipe Escobar Soto

TASTING NOTE OR SENSORY PROFILE OF THIS COFFEE

Our new Pink Bourbon Variety coffee with Honey process comes from batch #12 of our origin and planted in 2021. In fragrance notes very marked chocolate and red fruits, with a medium citric acidity, sugar cane flavor and a medium body very juicy. The aftertaste is sweet, long and pleasant with notes of honey and sweetness.

History of this Cafe

The Pink Bourbon Edition with the Honey process was created from this varietal planted in 2021, from 2023 with its first harvests the trials began and today its second main harvest in 2024-I. The quality of this lot is undoubtedly an example that the teamwork of each collector is fundamental, that is why our image alludes to Don Alvaro, a collector for many years in our region and pioneer in our new planting of an exotic varietal, it was He was in charge of clearing the lot and taking care of our baby trees before planting. Let this be a tribute to those behind each cup.

Production process of our Bourbon

  • Harvest

    The maturation of a varietal is decisive and taking it into account when harvesting it will guarantee a unique and differentiated cup Degrees Brix 21

  • Fermentation

    The controlled fermentation in previous cherry was 24 hours , this allows the coffee to modulate flavors naturally and slow down its oxidation process, delivering much more marked notes in the red fruits and juicy acidity.

  • Drying

    One of the most critical variables was slow and careful drying. This coffee spent 30 days at controlled temperatures and relative humidity to guarantee softness and exquisite sweetness in the final cup.

  • Threshing

    Removing the husk and turning this coffee into an excellent raw material was complex. It is processed and left on a mesh size of 13 or more, guaranteeing that only the best beans will be roasted.

  • Roasting

    Roasting a honey type coffee requires a lot of care and detail because its caramelization is faster, so the temperature was very well controlled to enhance its final notes. Type of roasting for this coffee MEDIUM