DETAILS

 ORIGIN: Colombia

 REGION: Fatima Farm, Caldas

 ELEVATION: 1740 M

 PROCESS: Washed | Patio Sun-Dried

 VARIETY: Pink Bourbon

  NOTES: Grape | Black Tea | Ripe Apricot | Floral Honey
 

STORY 

Luis Eduardo Castro Pink Bourbon coffee from the la Fatima farm in Caldas, Colombia is a truly special and captivating coffee. It has a delicate floral characterreminiscent of an Ethiopian coffee, with distinct tea-like qualities and sweetness like floral honey. 

This coffee is a wonderful example of the nuanced and delicate Pink Bourbon varietal. It has a delicious upfront grape-like acidity and a lovely floral honey sweetness. You'll notice fragrant floral aromas, as well as hints of honey and ripe apricot. The flavor is sweet, with notes of grapes and yellow fruits. It has a subtle acidity and a silky, juicy body with a long-lasting aftertaste. This coffee performs excellently when brewed using various filter methods.

PINK BOURBON

Despite its growing popularity, the Pink Bourbon can be a tricky variety to grow and process. This is because the cherries undergo a complex color transformation from bright red to deep purple over the course of a week, making it challenging to identify the perfect harvest time. It takes real care and expertise to ensure the cherries are picked at peak ripeness, which allows the coffee's delicate floral and tea-like attributes to truly shine in the cup. As researchers continue to learn more about this variety, the exceptional quality and unique flavor profile of the Colombian Pink Bourbon makes it a highly sought-after coffee among discerning coffee lovers and professionals.

WASHED PROCESS

Washed process coffees are produced with the primary goal of creating an easily dried, consistent product, rather than influencing flavor. This process remains popular as it results in coffees that match consumer expectations for coffee taste - typically exhibiting clarity, balanced fruit notes, and acidity. 

The washed method involves removing the outer fruit layer from coffee cherries. This is typically done through a combination of mechanical depulping and controlled fermentation to break down the sticky mucilage. The fermentation period can vary greatly depending on the producer's preferences and practices. 

After fermentation, the coffee is washed to remove any remaining fruit. It is then dried, prepared for export, and stored. While the terminology around coffee processing has remained static, the methods have evolved to allow producers greater control over the final cup profile by manipulating various post-harvest variables.

RECOMMENDED METHOD

Filter Brew- V60

 RATIO - 1:16 Grams of coffee per water 
 GRIND - MED-FINE Fellow Ode Gen 2 - Setting 3
  BOIL WATER - 205°F
 ADD FILTER - Saturate with hot water to warm the vessel and discard this water. Pour ground coffee into the filter.  
 ADD WATER - Pour twice the amount of water than coffee in a circular pattern from center and spiraling out, known as the "Bloom".   

 BREWING TIME - 2:00 mins

         COFFEE: 16g

         WATER: 250g 

         BREW

         0:00 - Bloom - 30g
         0:30 - Center Pour - 105g
         0:55 - Spiral Pour - 180g
          1:20 - Spiral Pour - 250g
          2:00 - Drain

 EXTRACT & ENJOY