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Colombia Natural Pink Bourbon Ice Fermentation

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Regular price $30.00
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Varietal                         Region                Altitude            Harvest           
Pink Bourbon            Huila Colombia       1800m            April 2022

Rafael Amaya
Pink Bourbon - Ice Fermentation Natural Process
Huila, Colombia

Hand picked at peak ripeness. Floated to remove further defects. Aerobic fermented for 24 hours in cherry before being placed into grain pro bags for an additional 50 hours at a controlled temperature of below 22C. After which the coffee is frozen for 72h before it is then passed to dry on raised beds below 35C until ideal moisture is achieved. 
About Rafael Amaya & Ice Natural Process
Rafael Amaya's farm, Finca La Virginia, is located at 1,700-1,800 MASL near the town of Timaná, in Colombia’s Huila department. He has been involved in coffee all his life, starting out as a picker across a number of different farms before gaining experience in the processing department. In 2000 Rafael purchased his own farm La Montana. In 2015 Rafael decided to focus his production on specialty grade coffee, and as a result he was able to sell 20% of his coffee at significant premiums. With the success of his move into specialty he purchased a second farm Las Virginia.. Since then Rafael has been constantly striving to learn, and improve the quality of the coffee that he grows. He has developed entirely new processing formulas for fermenting washed coffees, consistently gaining scores of 88 plus. Rafael is one of the most experienced and talented producers in Colombia. 
The fruity natural process flavor profile has been taken to new heights by freezing the cherries and introducing an aerobic fermentation process. The results are intense and wild, strap in!

About the Pink Bourbon Botanical Varietal 
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. 
Pink Bourbon is challenging to cultivate. In addition to meticulous plant maintenance, farmers must isolate their crops to encourage successful cross-pollination and the ongoing production of pink fruit. Harvesting also requires extra diligence: coffee pickers look for subtle color nuances that separate under ripe cherries from mature ones. Given all the variables that need to align, this lot seems almost miraculous. Elegant and balanced with sweet floral tones. 

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