PINK BOURBON WASHED

Origin, Producer, and Process Information

Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Total Crop Area

10 ha

Rainfall

1.340 mm/year

Farm

Potosí

Process

Washed

Altitude

1.400-2.000 masl

Humidity

73%

Temperature

17C-22C

Cup Profile

Fragrance and aroma: Spicy, floral, roasted hazelnuts, and panela.
Taste and aftertaste: Cinnamon, chocolate, caramel, orange peel, brown spices, creamy body, and citric acidity.

Fermentation

Manual and rigorous picking. Adequate equipment for the de-pulping process, which is done without water. Fermentation time for this coffee is around 40 hours in wholes cherries, then the cherries skin is taken out to start the second fermentation step in mucilage for 20 hours.

Drying

Once the coffee has been fully washed, is mechanically dried for 72 hours.