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colombian coffee partner

Green apple, honey, raspberry, and strawberry notes.

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PROCESS

Pink Borbon, was developed with 2 fermentation processes, of 24 hours of Pre-fermentation in cherry, followed y 36 hours of aerobic fermentation in bags in muscilage, and finished drying on rised beds for an average of 15 days.

ORIGIN:
HUILA
PROCESS:
WASHED
VARIETY:
PINK BORBON 
ALTITUDE:
1800 MT
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PINK BORBON CREATION.png

PRODUCER

FREDDY CORREA

FARM:
LA PRIMAVERA
TRAIL:
BAJO ENCANTO

HISTORY

For this second semester, we bring back our Pink Borbon Creation, this being the 4th time that we have worked together with Professor Cesar in Pitalito Huila, with whom we have developed, together with allied producers, this unique profile, which we feel reflects everything that one look at a pink bourbon. For this micro-lot, our host is Don Freddy Correa, who at his farm La Primavera in the village of Bajo Encanto, decided to start last year, to develop processes together with us, which in effect generated a great result! For this batch we use a 24-hour Pre-Fermentation in cherry, followed by a 36-hour fermentation in mucilage, and then go on to sun-dry in raisins for 15 days.

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