Las Palmas
144hr fermentation
The innovative method begins with the careful selection of Pink Borbon cherries, which are then co-fermented with dehydrated coconut and coconut water. This fermentation occurs anaerobically in plastic tanks for 144 hours, allowing the tropical flavors to fully infuse into the beans. After fermentation, the coffee is sun-dried for 30 days with lemon peel to impart a distinctive citric finish. During this drying phase, the coffee and lemon peel are combined in drying beds and subjected to both sun and mechanical drying methods, ensuring a consistent and thorough drying process. Finally, the coffee undergoes a 45-day stabilization period in GrainPro bags before milling. This meticulous process results in a coffee with a unique flavor profile featuring citrus, coconut, lemonade, and a creamy texture with tropical fruits.
About this coffee
Cupping score: 88.50
Farm: Las Palmas
Producer: Brayan Alvear
Region: Huila, Colombia
Altitude: 1650 MASL
Variety: pink bourbon
Processing: 144hrs anaerobic natural + coferment
Crop: 2024
Variety
Pink Bourbon is a rare and coveted find. A hybrid of Red and Yellow Bourbon, this varietal stands out in every way—from the striking pink color of its ripe coffee cherries to the sweetly complex flavor of its beans. Even in ideal growing conditions, Pink Bourbon is challenging to cultivate.
Anaerobic fermentation
Fermentation is a chemical process whereby carbohydrates, such as sugars are broken down into alcohols or acids by microbial activities in the absence of oxygen. While fermentation is, by its nature, an anaerobic process, the term “anaerobic fermentation” refers specifically to fermentation that occurs in a custom-built, oxygen-free environment, such as a sealed container or tank.
