colombia pink bourbon

Producer: Hugo Mora And Family

Country: Colombia Tolima

Altitude: 1550-1770 masl

Process: Honey

Varietal: Pink Bourbon

Fermentation/Drying: Pink Bourbon is picked like any other coffee cherry but before being depulped, the cherries undergo an oxidation process, where the cherries are kept in bags, this “creates an anaerobic environment” and from it, the development of complex flavors and sweetness begins to emerge. Afterwards, Bourbon is placed on “marquesinas” (a spanish word for canopies, roofs, etc) to dry under the sun for 30 days. “The marquesinas provide an ideal environment for even drying, as they allow for good air circulation while protecting the beans from rain and excessive heat.”