COLOMBIA | La Cereza | Pink Bourbon | Anaerobic Washed

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Experimental
  50
• Funky
  40

La Cereza (The Cherry) is a community wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., research center, and eco-farm located in the lush green hills above San Augustin, Huila. From here, Felipe Ospina processes coffees from surrounding farms, runs training courses and carries out experiments to make coffee tastier and more sustainable. This lot was picked on the edge of over-ripeness, pulped, and sealed in airtight barrels to ferment, creating a more complex flavor profile. Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. is a rare 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. and is thought to be a 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. hybrid of Yellow and Red Bourbon. This coffee is incredibly complex, and the high glucose content of Pink Bourbon gives it a 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..