Pitaya - sold out

Origin

Tasting notes

Character

• Funky
  20

Pitaya is a Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. brought to us by our friends Laura and William of Minga Coffee. Working with colleagues Floro and Edinson, this small team analyse and cup the Pink Bourbon harvest from many neighbouring smallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations., reading the moisture, looking for defects, and tasting each lot individually. If the producer’s lot meets the criteria, it is bought and blended into the profile that suits it best. The Pitaya blend is designed to show the bright fruit notes and naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. sweetness of Pink Bourbon, a varietal that became very popular, where it was discovered in Huila, due to it’s resistance to rust and high cup profile. The downside of this varietal, which is not really pink, or a Bourbon, is low yield. The parchment is denser than in most Arabica varieties, which means the delta between the weight of the coffee in parchment and the processed green is greater than normal, this varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. also produces a lot of peaberries, which often are too small to qualify for speciality coffee standards.