Natural Carbonic Maceration Pink Bourbon by Jairo Arcila

This coffee was grown by Jairo Arcila at the farm Villarazo. This lot was exposed to aerobic fermentation for 24 hours. Later, coffee was placed inside grainpro bags for 200 hours maintaining a temperature below 22 degrees and adding CO2. Later, coffee was placed on raised beds at a temperature below 35 degrees until ideal moisture content was achieved.

This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.

We think it tastes like..  Star fruit, Raisins, Spices (Cinnamon/Nutmeg), Cacao nibs.

Origin: Armenia, Quindio, Colombia

Farm and Producer: Villarazo by Jairo Arcila

Botanical Cultivars: Pink Bourbon

Altitude: 1400-1450 m.a.s.l

Process: Natural Carbonic Maceration 200 hours

Soil Characteristics:  Volcanic Ashes

Annual Rainfall:  1900-2200mm

Temperature: 18-30°C