About This Coffee
Sebastian Ramirez is well known for his Pink Bourbons and his Carbonic Maceration processes - and this one is a stellar combination. A natural CM Pink Bourbon tasting like Acai Berries, Strawberry, Clove, Pomegranate. Collection and classifications of cherries (95% ripe and 5% semi-ripe). -Anaerobic fermentation in sealed tanks with CO2 injection for 200 hours at a constant temperature of 18° C. A mosto from previous Pink Bourbon cherries is added into the fermenting tanks as well as a live culture obtained by isolating microorganisms of plants that grow in the farm, in this case cardamon.This is similar to a ‘compost tea’. - 1st stage of drying happens on African beds inside polytunnels for approximately 20 days until the cherries reach 25% humidity. Maximum temperature of 40° C. - 2nd drying stage; the cherries dry under partial shade inside polytunnels for approximately 5 days. -A final stabilisation stage happens at the end where the cherries are placed inside GrainPro bags in cool and dry rooms for 15 days before threshing and shipping.
Flavor Profile
Coffee Details
- Type
- Single Origin
- Process
- Carbonic Maceration Natural
- Roast Level
- Filter
- Origin
- 🇨🇴 Quindio, Colombia
- Varieties
- Pink Bourbon
- Altitude
- 1,600m