Pink Bourbon
Pink Bourbon Natural – Data Sheet
Coffee name: Pink Bourbon Natural
– Grade: Product of Colombia
GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Huila
– Altitude: 1.780 m.a.s.l
GROWING CHARACTERISTICS
– Varieties: Pink Bourbon
– Drying: Canopies
– Processing: Natural
– Fermentation: Anaerobic & Aerobic
ORGANOLEPTIC CHARACTERISTICS
Notes: Jasmine Honeysuckle, Mandarin, Grapefruit, Orange Blossom, Apricot, Sugar Cane, Delicate, Creamy, Rounded, Juicy and Structured
– SCA Score: >87
Pink Bourbon Natural Process
The first step of processing is the three-step hand selection:
- 95% of ripe and 5% of semi-ripe cherries are selected, all by hand.
- The selection continues with submerging the cherries in water tanks and removing the floaters from the surface.
- Lastly, the cherries without any visible defects are sorted to guarantee only the best quality ones to undertake the fermentation processes.
For the Pink Bourbon CM Natural BG process, the first step is to seal the coffee cherries inside 200L plastic cans for 200 hours at a constant temperature of 18 ° C, with CO2 injection (a process called carbonic maceration).
Throughout the fermentation, the PH levels and temperature are carefully monitored. The cherries then go for their first drying stage on raised beds, with drying controlled at 40 degrees C and 25% humidity for about 20 days. The second drying stage on raised beds under canopies is for another 5 days.