PINK BOURBON - Colombia

PINK BOURBON

QUINDÍO · COLOMBIA

EDWIN NOREÑA

90+

1650–1800 MASL

PINK BOURBON

NATURAL · MOSTO RECIRCULATED

CARAMEL · CRANBERRY · CREAMY YOGURT

90g

Cherries are harvested above 18° Brix and

soaked for 2 hours to clean and sort. They

rest 24 hours in a low-oxygen system at 18–

22 °C, then undergo 120 hours of carbonic

maceration in 2,000 kg tanks, where the

must (mosto) is collected at pH 4.2 and

11.5° Brix. The must is inoculated with a

yeast starter culture and enriched with an

allulose solution, dehydrated fruits and

fresh raspberry, then recirculated over the

coffee every 24 hours for five cycles at 18

°C. The coffee is sun-dried in a greenhouse

under controlled conditions, stabilized with

dehydrated pulp for 10 days, cleaned,

cupped, classified and stored at 65% RH

and 18 °C.