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Pink Bourbon - Sebastian Ramirez
Pink Bourbon - Sebastian Ramirez
Regular price
£20.75
Regular price
Sale price
£20.75
Unit price
/
per
Tasting Notes : Lemongrass, Rose, Plum & Kaffir Lime
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Description
Description
This naturally processed coffee begins with the collection of 95% ripe and 5% semi-ripe cherries, then anaerobic fermentation takes place 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 on the farm. The first stage of drying happens on African beds inside polytunnels for approximately 20 days until the cherries reach 25% humidity at a maximum temperature of 40°C. The cherries then dry under partial shade inside polytunnels for around 5 more days. This multi step process helps develop the complex flavour profile of the Pink Bourbon variety.
Provenance
Provenance
Country: Colombia
Region: Quindio
Produced by: Sebastian Ramirez
Process: Carbonic Macerated Washed
Varietal: Pink Bourbon
Elevation: 1500 masl
Process
Carbonic Macerated Anaerobic Natural
Variety
Pink Bourbon
Altitude
1500 masl
Region
Quindio
Farm
El Placer
Pink Bourbon - Sebastian Ramirez
This naturally processed Pink Bourbon begins with 95% ripe and 5% semi-ripe cherries, followed by 200 hours of anaerobic fermentation in sealed CO₂-injected tanks at a steady 18°C. A mosto from previous Pink Bourbon lots and a live culture derived from local plant microbes are added to enhance fermentation. Drying starts on African beds inside polytunnels for around 20 days until cherries reach 25% humidity, with a max temperature of 40°C. They then continue drying under partial shade for another 5 days. This careful, multi-stage process brings out the Pink Bourbon’s complex and layered flavour profile.
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