GO BACK

LOGO NEW WAY OF COFFE.png
PINK BORBON LA ROCA1.png
ESTATE.png

Green apple, lemongrass, strawberry and vanilla notes.

ORIGIN:
TOLIMA
PROCESS:
NATURAL
VARIETY:
PINK BORBON
ALTITUDE:
1800 MT
pink borbon la roca.png
pink borbon la roca.png

PROCESS

This coffee was put through a Carbonic Maceration of 96 hours, submerged in water to control even more the temperature, which helped the coffee develop more towards the floral and delicate flavors of Gesha. After the fermentation was done, the coffee was dried at a special micro-lot dryer at El Vergel, which works with really low temperatures (28 to 32-celsius degrees) and that has to be moved manually 3 to 5 times a day. Finished, with and stabilization process of 45 days in cherry before milling.

FARM:
LAS MARIAS
TRAIL:
PLANADAS
IMG_9655.jpg

PRODUCER

MOISES CHAGUALA

HISTORY

Moisés Chaguala, a passionate coffee grower, pioneer producer of this variety in his locality, is the third generation of coffee growers in his family. He has worked with coffee for more than 25 years, who was forced to renew his lots years ago of the caturra variety due to the arrival of pests such as rust and CBB to the area, thus replacing them with resistant and good quality varieties. in cup. Don Moisés performs his anaerobic cherry fermentation processes with an average of 120 to 160 hours using blue plastic tanks. 'Since my beginnings in specialty coffee, I have sought to improve quality to obtain a good position abroad and that buyers and end consumers are happy with the coffee I produce.' Don Moisés Chaguala exclaimed about his project as a producer of specials. Currently, Don Moisés is known for his experience in specials, passion for coffee and providing processes in optimal conditions and of good quality

 

LOOKING FOR MORE OPTIONS?