Colombian - LINARCO RODRIGUEZ PINK BOURBON - WASHED
ORIGIN: COLOMBIA
FARM: CENTRAL DE BENEFICIO
REGION: PALESTINA - HUILA
ALTITUDE: 1710 MSL
AREA: 14 HECTARES
SHADE: NATIVE AND FRUITS TREES
Information from the growers:
The farm has been with us for approximately 60 years, passing from our grandparents to our parents and now to us. The farm has varieties such as Caturra, Tabi, Pink Bourbon, Geisha, SL 28. We are a family-owned company, consisting of 7 siblings, each of whom has a cultivated area of coffee. On the farm, we have a communal wet meal and drying facility where we carry out processes such as washed, honey, and natural with extended fermentation.
PROCESS + DETAILS
The fermentation temperatures range from 14 degrees to 24 degrees Celsius, and in drying, temperatures range from 18 to 22 degrees Celsius in plastic dryers and marquees (Elvas). These coffee lots were harvested at the end of December, the Pink Bourbon
TheprocessofwashedPinkBourboncoffeewasexcellent.We conducted meticulous harvesting, selecting only ripe cherries.
Then, the cherries were floated to remove the dry beans, leaves, and impurities.
Subsequently, they were pulped and left in tanks for 48 hours with open fermentation, at temperatures around 15 degrees Celsius. After washing, the coffee was transferred to dryers for 25 days.
Then, it was packed in bags and tarpaulins and allowed to stabilise for 12 days before sending samples to our customers.
ORIGIN: COLOMBIA
FARM: CENTRAL DE BENEFICIO
REGION: PALESTINA - HUILA
ALTITUDE: 1710 MSL
AREA: 14 HECTARES
SHADE: NATIVE AND FRUITS TREES
Information from the growers:
The farm has been with us for approximately 60 years, passing from our grandparents to our parents and now to us. The farm has varieties such as Caturra, Tabi, Pink Bourbon, Geisha, SL 28. We are a family-owned company, consisting of 7 siblings, each of whom has a cultivated area of coffee. On the farm, we have a communal wet meal and drying facility where we carry out processes such as washed, honey, and natural with extended fermentation.
PROCESS + DETAILS
The fermentation temperatures range from 14 degrees to 24 degrees Celsius, and in drying, temperatures range from 18 to 22 degrees Celsius in plastic dryers and marquees (Elvas). These coffee lots were harvested at the end of December, the Pink Bourbon
TheprocessofwashedPinkBourboncoffeewasexcellent.We conducted meticulous harvesting, selecting only ripe cherries.
Then, the cherries were floated to remove the dry beans, leaves, and impurities.
Subsequently, they were pulped and left in tanks for 48 hours with open fermentation, at temperatures around 15 degrees Celsius. After washing, the coffee was transferred to dryers for 25 days.
Then, it was packed in bags and tarpaulins and allowed to stabilise for 12 days before sending samples to our customers.
ORIGIN: COLOMBIA
FARM: CENTRAL DE BENEFICIO
REGION: PALESTINA - HUILA
ALTITUDE: 1710 MSL
AREA: 14 HECTARES
SHADE: NATIVE AND FRUITS TREES
Information from the growers:
The farm has been with us for approximately 60 years, passing from our grandparents to our parents and now to us. The farm has varieties such as Caturra, Tabi, Pink Bourbon, Geisha, SL 28. We are a family-owned company, consisting of 7 siblings, each of whom has a cultivated area of coffee. On the farm, we have a communal wet meal and drying facility where we carry out processes such as washed, honey, and natural with extended fermentation.
PROCESS + DETAILS
The fermentation temperatures range from 14 degrees to 24 degrees Celsius, and in drying, temperatures range from 18 to 22 degrees Celsius in plastic dryers and marquees (Elvas). These coffee lots were harvested at the end of December, the Pink Bourbon
TheprocessofwashedPinkBourboncoffeewasexcellent.We conducted meticulous harvesting, selecting only ripe cherries.
Then, the cherries were floated to remove the dry beans, leaves, and impurities.
Subsequently, they were pulped and left in tanks for 48 hours with open fermentation, at temperatures around 15 degrees Celsius. After washing, the coffee was transferred to dryers for 25 days.
Then, it was packed in bags and tarpaulins and allowed to stabilise for 12 days before sending samples to our customers.
What makes this special
Tasting Notes
Zesty
Sweet and bright
Lime zest, pink grapefruit, yellow stone fruit
Origin
Palestina - Huila
Process
Washed
Owner
Linarco Rodriguez
