Pink Bourbon - Sebastian Ramirez

Origin

Tasting notes

Character

• Experimental
  50
• Funky
  40

This naturally processed coffee begins with the collection of 95% ripe and 5% semi-ripe cherries, then anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. takes place in sealed tanks with CO2 injection for 200 hours at a constant temperature of 18°C. A mosto from previous Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. cherries is added into the fermenting tanks, as well as a live culture obtained by isolating microorganisms of plants that grow on the farm. The first stage of drying happens on African beds inside polytunnels for approximately 20 days until the cherries reach 25% humidity at a maximum temperature of 40°C. The cherries then dry under partial shade inside polytunnels for around 5 more days. This multi step process helps develop the complex flavour profile of the Pink Bourbon 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..