Grown by Sebastian Gomez at Finca La Divisa.
This coffee was picked and transported to Finca La Pradera on the same day. This lot is exposed to a dry anaerobic fermentation for 24 hours.
The cherries are then exposed to a 60-hour carbonic maceration and are then placed on raised sunbeds below 35 degrees Celsius until 10.5% moisture content is achieved. Rare cultivars like pink bourbon are a joy for professionals and enthusiasts alike. They are less susceptible to diseases such as leaf rust, and they have fruity and exotic flavours like grapefruit, coffee blossom and fruit loops
• Roast: Light (filter)
• Region: Circasia Quindio
• Varietal: Pink Bourbon
• Altitude: 1750 - 1800 MASL
• Producer: Sebastian Gomez
• Process Method: Natural Carbonic maceration
• Profile: Lemonade, grapefruit and dried apricot