The Honey Pink Bourbon 180 Hours is made after a meticulous fermentation process divided into two phases. Initially, it undergoes a 96-hour anaerobic and dry fermentation phase to expedite its development. This phase is crucial for enhancing specific flavor profiles and intensifying aromatic characteristics. Following this, the coffee goes to a second 96-hour phase in water to stabilize and carefully regulate its temperature. This phase ensures a smooth transition from fermentation to further processing stages, maintaining the coffee's quality and flavor integrity. After fermentation, the coffee beans are depulped and meticulously dried under shaded marquesinas. This slow and measured drying process is essential to preserve the coffee's nuanced attributes, ensuring its flavor complexity remains intact over time. Sebastian developed this protocol to produce a coffee with spicy notes of cinnamon and lemongrass. These flavors harmoniously balances out with a bright acidity and a silky, prolonged body, creating a memorable coffee experience designed to be remembered
$
15.5
/ lb - Green
Contact for DetailsSebastian Ramirez (35) is a fourth-generation coffee farmer with over 12 years of experience. He has a presence in multiple countries across Asia and Europe and is the owner of Fincas El Placer. Sebastian has joined our mission of making coffee farming exciting as a mentor for the Young Producer Program. Starting as a traditional grower, he ventured into fermentation and made connections. Nowadays, he is a master in Carbonic Maceration, Coffee Profiles, and Varietals. We are thrilled to represent him, and we can confidently state that his coffees are anything but ordinary.
Name of the farm:
Fincas El Placer
Location:
Quindío, Colombia
Altitude:
1744 masl
variety:
Pink Bourbon
Processes:
Honey
