Lactic Washed Pink Bourbon by Diofanor Ruiz

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This coffee was grown by Diofanor Ruiz at the farm La Divisa. This coffee was exposed to a dry aerobic fermentation of 24 hours and later placed inside Grainpro bags for 90 hours maintaining a temperature below 22c. In this environment, the bacteria feed on carbohydrates and sugars in the mucilage which leads to a higher concentration of lactic acid. Finally, the coffee was pulped, gently washed, and placed on raised beds 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...  Grapefruit, Cardamom, Floral, Panela (similar to Candid Apple)

Origin: Buenavista, Quindio, Colombia

Farm and Producer: La Divisa by Diofanor Ruiz

Botanical Cultivars: Pink Bourbon

Altitude: 1600-2000 m.a.s.l

Process: Lactic Washed

Soil Characteristics: Volcanic Ash

Annual Rainfall: 1900-2200mm

Temperature: 16-24°C