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colombian coffee partner

Coca-Cola, blueberry, and strawberry yogurt notes.

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PROCESS

This coffee had a Pre-fermentation in cherry of 24 hours, followed by 48 hours of mucilage fermentation, and dried with the muscilage (Honey) for 24 days, which is what gives it this complexity to the profile.

ORIGIN:
HUILA
PROCESS:
EXTENDED HONEY
VARIETY:
PINK BORBON
ALTITUDE:
1650 MT
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PRODUCER

URIEL SAMBONÍ

FARM:
LOS PINOS
TRAIL:
CHICAL 

HISTORY

Uriel is a producer from Chical, Huila, who since childhood was involved in the cultivation of coffee from a young age, where he developed all his knowledge in the world of coffee. In 2005 he decided to venture into a small lot in Chical, Huila, planting the borbón rosado variety, well known in Huila. 5 years after starting with this crop,  Uriel began to experiment with drying in the sun under polyethylene shade, since he had heard that this could help improve the drying of his coffees and the quality of the same. In 2019 we met don Uriel on a trip to Pitalito where we found a unique coffee! Well, after all these years, I had already experimented with new coffee processes, making more than all honey process coffees, which developed a great experience, where I generated a new coffee that we decided to call together Honey Moon Borbon, because it is out there from this world.

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