Colombia Pink Bourbon 90+ Double Ferm, Thermal Shock
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Product Details:
Indulge in this exclusive Pink Bourbon coffee, crafted with a unique double fermentation and thermal shock process that elevates the exotic and brighter fragrance and aroma of tropical fruit. Savor the luxurious flavor profile of dark cherries and wild strawberries, balanced with bright fruity acidity and body with deeper notes of nutmeg and caramel in the aftertaste.
Wilton Benitez, a modern family farm in Piendamo, Cauca region, produces rare and exotic coffee. They use innovative cultivation systems such as terraces and drip irrigation for soil stability and nutrition.
The ripe cherries are first sterilized with ozonated water and ultraviolet light, then de-pulped.
After the fermentation cycle, the coffee seeds are subject to thermal shock; hot and cold temperatures which constricts the beans to lock in the unique flavours and aromas.
Finally, the coffee seeds are gently rinsed, washed and dried.
* Please note we will be using the remaining stock of our brown 250g bags until stock runs out
FILTER & DRIP
1:16.66
Ratio 15gm, Yield 250gm, Time: 1.45sec - 4min
| Type: | Single |
| Flavour profiles: | Cherries, passionfruit, strawberry, nutmeg |
| The cup: | 90+ |
| Region: | Piendamo, Cauca |
| Altitude: | 1700 MASL |
| Varietal: | Pink Bourbon |
|
Process: |
Anaerobic Washed |
| Ratio: | 15g |
| Yield: | 250gm |
| Time: | 1.45sec - 4min |
| Scores: |
Fragrance 9 Aroma 9 Acidity 9 Body 9 Flavour 10 Aftertaste 9 |
