Colombia | Jairo Arcila | Pink Bourbon | CM Natural | Filter | 200g

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Funky
  20

Region: Armenia, Quindio Elevation: 1500 masl 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.: Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Process: CM 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. Notes: Mandarin, pineapple, cinnamon, & silky About: Pink Bourbon is believed to be a hybrid between Red and Yellow Bourbon and was discovered in San Adolfo, Huila. It generally has a higher glucose content than other varieties, which results in a sweeter brew and the silky mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. it is prized for. Luckily for us, Jairo has planted 10 hectares of Pink Bourbon on Finca Villarazo, and with the guidance of his sons, Carlos and Felipe, he has become an expert at advanced processing techniques. This coffee has been processed using carbonic macerationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion., where whole cherries are fermented in sealed containers with no oxygen. This process selects for certain microbes to carry out the fermentation creating a loud and complex flavour profile.