Pink Bourbon

Origin

• 🇨🇴 Colombia
• 🇮🇩 Indonesia

Tasting notes

Character

• Funky
  65
• Experimental
  50
• Floral
  50
• Bright
  25
• Clean
  25

Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Farm: Finca Granja Paraiso 92 Producer: Wilton Benitez Origin: Colombia Process: AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Roses, Lavender, Strawberry, Raspberry, Lychee, Passionfruit **If grinding is required, please note in the cart notes. Thank you!!** Finca El Paraíso-92 is a family farm that produces different varieties such as Java, Bourbon Pink, GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., Pacamara, CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., Tabi, CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well., Supremo and Colombia using highly innovative cultivation systems such as terraces, drip irrigation, shady and nutrition calculations in laboratory all aimed at producing a unique coffee that can be verified through the multiple awards obtained. Finca Paraiso-92 also has its own microbiology laboratory, quality laboratory and processing plant.The processes applied to the different coffees start from a strict selection, sterilization and characterization of the cherry to later start with the first phase of controlled anaerobic fermentation, adding a specific microorganism for each process, then the coffee is pulped and subjected to a second fermentation phase, when the second phase ends, a bean sealing process is carried out through impacts of hot and cold water to improve the organoleptic conditions of the coffee.