Sorcery Coffee Roasters
Colombia, Pitalito, Huila, Las Nubes - Natural
Colombia, Pitalito, Huila, Las Nubes - Natural
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The Pink Bourbon Natural is harvested and produced by Claudia Samboni at Finca Las Nubes (meaning “the clouds”). All cherries harvested are measured for degrees Brix (a measurement used to indicate sugar content). The processing method is decided, based on the sugar content indicated.
The Pink Bourbon Natural is collected at an average of 24° to 28° Brix degrees and with a pH between 5.6 and 5.9, after the coffee is collected, it is fermented in the collection bags for the next 24 hours. After fermentation, the coffee is floated to eliminate impurities and to level the temperature. It then goes for its first phase of drying, into direct sunlight for the first 5 or 6 days, and then to the canopies under the shade for the next 20 to 25 days until the drying process is complete.
Notes:
Papaya, Guava , Litchi, Raspberry Jam, Green Apple, Biscotti
Fermentation:
24hrs Aerobic
Region
Region
Colombia, Pitalito
Variety
Variety
Pink Bourbon
Processing
Processing
Natural
Drying
Drying
Sun Drying
Altitude
Altitude
1700 masl
