Altitude: 1700-1800 MASL
Temperature: 16-24 deg C
Soil: Volcanic Ash
Annual rain: 1700-1800mm
Arabica Varietals: Pink Bourbon
Process: Extended Fermentation
Farm: Finca La Montana
Producer: Rafael Amaya
In the cup: Strawberry, blueberries, roses, raspberry and sweet chocolate.
Grown by Rafael Amaya at Finca La Montana, this coffee is harvested following a strict ripeness criteria. It is the exposed to a dry fermentation of 50 hours with the pulp on and 50 more hours after pulped. Afterwards, it is dried on raised beds to the ideal moisture content.
This lot is 100% Pink Bourbon. Pink Bourbon is currently under research in order to determine its origin. It is believed to abe amutation that took place at 2100 masl in San Adolfo, Huila, Colombia.