Specialty Coffee - Bourbon Rosé Variety

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Our three seasonal coffees are now available in your tasting pack. Three different coffee profiles to enjoy at any time.

Our Estate Coffee Finca El Ciprés, emblematic and iconic of our brand. A coffee that was our first product and has received national recognition for its high quality and balanced flavor.

Our Bourbon Rosado and Geisha, both processed with Honey, each with different notes and full of experiences anchored in coffee culture.

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  • Country Colombia

    REGION: Salamina -Caldas

    ESTATE: El Ciprés

    ORIGIN: Colombia.

    ALTITUDE: 1820 MSNM

    PROCESS: Honey

    TYPE: Specialty Coffee SCA: 87.5

    VARIETY: Bourbon Rosé

About our Pink Bourbon

Variety planted in our orgien in 2021 and with many challenges to obtain a delicious cup, 1 year of testing to obtain this delicious profile and achieve the best notes in the cup thanks to its 24-hour pre-fermentation process in Cherry and subsequent drying controlled honey type for 30 days

Our Geisha Honey

Our new Geisha Honey coffee comes from a new varietal harvest from 2020. This is the fourth harvest and a new edition full of unique flavors and notes of an exotic coffee. On the nose, you'll find a lemongrass and floral fragrance, with medium citrus acidity, a peach flavor, and a very juicy medium body.

Our Estate Coffee "Cypress"

Our Estate Coffee or house coffee produced at Finca El Ciprés is a combination of the best beans from lots of the castle variety. In notes, a chocolate and caramel fragrance prevails, with a medium citric acidity, sugar cane flavor and a very juicy medium body. The aftertaste is sweet, long and pleasant with notes of honey and sweetness.

  • 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 smoothness 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 grains 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.