This coffee comes to us from Diego Horta and Edier Perdomo of La Primavera and Los Pinos farms, who have been producing this varietal in the region for more than a decade. The pink bourbon varietal was born from a cross between the red and yellow bourbon varietals in the hills of the Huila region of Colombia, grown at an altitude of 1,800 MASL.
Post-harvest processing begins with the meticulous selection of ripe cherries. The beans then undergo a 24-hour pre-fermentation in cherry, then a 36-hour anaerobic fermentation in bags to enhance their unique flavor profile. Finally, they are dried on raised beds for fifteen days to ensure optimal moisture levels.
Distinctive sensory notes include fragrance of brown sugar up front with a dried fruit aroma and crisp, round body.
We’re tasting dried fig, candied apple, jasmine and fudge.
Region - Huila
Varietals - Pink Bourbon
Process - semi-washed
