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.
