Pink Bourbon 250gr

Semi-washed co-fermented with strawberries, cherries and microorganisms. 45hrs prolonged fermentation.

Tasting notes: Red fruits, plums, jasmine, cinnamon, notes of vanilla, lingering blackberry, chocolate, shiny and silky body.

Cupping Score: 89

Suitable for filter coffee and espresso

Co-fermentation is the process of introducing a natural ingredient, such as fruit, during the fermentation of coffee beans. This method allows the fruit's aromas to blend subtly with those of the coffee, creating totally new flavour profiles. Unlike the "flavoured" coffees often found in shops, where chemical agents are used to create artificial flavours, co-fermentation relies on entirely natural processes.

Pink Bourbon coffee is cultivated in a farm situated in the Caldas Department of Colombia, within the municipality of Chinchiná. This region is renowned for its significance in the coffee-growing sector and benefits from a prime location near the active Nevado del Ruiz volcano, which enriches the surrounding soils with essential nutrients. This farm produces a variety of specialty coffees, including Yellow Geisha, Sudan Rume, Ombligon, Sidra Bourbon, Chiroso Caturro, Caturro, and Colombia, all grown at altitudes ranging from 1,650 to 1,900 meters above sea level.

This exceptional coffee arrives in New Zealand through the efforts of Sebastián, a 29-year-old coffee farmer, taster, roaster, and quality leader, along with his wife Eliana and their soon-to-be-born son, Benjamín. They are committed to introducing their coffee to the world, driven by humility, dedication, consistency, and honesty.

Origin: Colombia

Region: Chinchiná, Caldas

Farmer: Velásquez’s Family 

Variety: Pink Bourbon

Altitude: 1650-1900masl

Harvest season: April-June. October-January

Process: Semi-washed co-fermented with strawberries, cherries and microorganisms.

Roast level: Medium