Lactic Washed Pink Bourbon by Diofanor Ruiz
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