El Vergel Estate - Pink Bourbon Koji Fermentation - Tolima, Colombia

Origin

• 🇨🇴 Colombia· Tolima

Tasting notes

Character

• Bright
  50
• Clean
  25
• Funky
  20

Limited volume! This Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. 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. was grown by Elias & Shady Bayter on their farm in Tolima, Colombia. Cherries were fermented with the aid of MSCO-11 Koji. This process has resulted into a complex and delicious cup of coffee. Syrupy notes of tangerine, fruit loops and green apple. Originally an avocado farm, the El Vergel Estate started producing coffee in 2009 with limited varieties of Catimore and CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America.. Today El Vergel has expanded to have more than 28 varietals spread throughout its lands and is characterized for being the first coffee farm in Colombia to develop the Koji fermentation process. KOJI PROCESSING Koji, a fungus that grows on rice and has a long tradition in food production (e.g. sake, miso, and soy sauce) but is new to processing coffee. This fermentation method is dependent primarily on temperature, keeping the cherries between 25-30 degrees Celsius. Whole cherries are then inoculated with koji spores in a shallow vessel for 36 hours. This looks similar to pre-fermentation on 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. processed coffee before cherries are sent off to drying beds. Koji fermentation breaks down polysaccharides and pectin as well as produce amino acids which leads to a complex cup quality with increase bodyBodyThe 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. and sweetness. For more information on the Koji fermentation visit Forest's website . This coffee has been imported by the team at Forest Coffee. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Fruit Loops, tangerine, syrupy Origin: El Vergel Estate - Tolima, Colombia Producer: Elias & Shady Bayter Altitude: 1450 + masl Cultivar: Pink Bourbon Process: Koji Fermentation