Description
Location: Acevedo, Huila
Altitude: 1700-2000 MASL
Temperature: 18-24 deg C
Soil: Volcanic Ash
Annual rain: 1700-1650mm
Arabica Varietal: Pink Bourbon
Process: Lactic Washed
Farmer: Eduardo Uquina
In the cup: Rose petals, cola, stone fruit and milk chocolate
This coffee is produced by Eduardo Urquina. The coffee was carefully hand-picked in order to use only the ripest cherries, exposed to a dry anaerobic fermentation of 56 hours before pulped inside grainpro bags at 20 degree Celsius. In this environment bacteria feeds from carbohydrates and sugars from the mucilage. This leads to a higher concentration of lactic acid. Afterwards the fruit is pulped and gently washed and placed on raised beds to 10.5% moisture content.
This microlot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 MASL in San Adolfo, Huila.
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