Description
Location: Circasia, Quindio
Altitude: 1750-1800 MASL
Temperature: 12-27 deg C
Soil: Volcanic Ash
Annual rain: 1900-2200mm
Arabica Varietal: Pink Bourbon
Process: Carbonic Maceration Natural
Farm: Finca La Divisa
Producer: Sebastian Gomez
In the cup: Cacao, rose petals, very floral, kiwi and sweet chocolate
Grown by Sebastian Gomez at Finca La Divisa. This coffee was
picked following a strict ripeness criteria and hand sorted.
Cherries were then fermented inside plastic tanks for 42 hours
adding CO2. Finally, the coffee was then placed out to dry on
raised beds below 35 degrees celcius until the ideal moisture
content was achieved.
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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