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.
Pear
Peach
Roast
Type
Single Origin
Origin
Quindio, Colombia
Roast
Filter
Species
Arabica
Varieties
Pink Bourbon
Process
Carbonic Maceration Natural
Altitude
1600m
Producer
Sebastian Ramirez