Pink Bourbon 180 H
$
15
/lb
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
Taste Profile
Variety
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How this coffee was produced
This is a honey process, with 180 Hours of fermentation divided in two phases: one anaerobic dry fermentation for 96 hours and the second one adding water for another 96 hours.
Harvesting
Coffee is hand-picked and sorted, where 95% are fully ripe
Processing and Fermentation
Anaerobic fermentation in 200-liter tanks for 96 hours at a constant temperature of 18 degrees Celsius, with CO2 injection during fermentation followed by another 96 hours submerged in water with oxygen pump.
Drying
Dried in open patios at a controled temperatured of 40 degrees celcisus, with a 2-phase drying in shade lasting around 5 days.
Sebastian Ramirez
A fourth-generation coffee farmer, Sebastian specializes in Carbonic Maceration & varietal innovation, pushing the boundaries of specialty coffee.
El Placer
Sebastian's farm operates as a processing facility rather than a traditional coffee farm. In the 1980s, it was a large coffee estate in Quindío, but today, only half of its original production remains active. He oversees the purchase of cherries grown on the farm and sources select specialty varieties from Huila—currently, his Geisha and some Pink Bourbon come from there. Sebastian is responsible for processing and developing flavor profiles, ensuring the highest quality in every batch. Additionally, he has recently acquired a new farm, where he plans to focus on cultivating more exclusive varietals such as wush wush, Sl 28, etc. that are not easily grown in his region.
1800 m
24 Hectares & 10 employees (50 during harvest)
Caturra, Pink Bourbon, Gesha, Wush Wush, Sidra, Typica Mejorado, Papayo, SL-28
October - Dec (Availability Year Round)
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