SEASONAL COFFEE – PINK BOURBON WASHED
CUP PROFILE
Fragance 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.

Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Farm
Potosi

Temperature
17°C-22°C

Total Crop Area
10 ha

Rainfall
1.340 mm/year

Process
Washed

Altitude
1.400-2.000 masl

Humidity
73%