Origin: Tolima, Colombia
Roast: Light
Altitude: 1,500 meters
Process: Natural Anaerobic
Producer: Elias & Shady Bayter
Varietal: Pink Borbon
Notes: Apple, blackberry, blueberry
Story: The process for Pink Borbon Punch begins with a 12-hour pre-fermentation in plastic tanks, allowing the cherries to start developing rich, fruity flavors. Afterward, the Pink Borbon cherries undergo a 24-hour anaerobic fermentation in sealed plastic tanks, where the oxygen-free environment enhances deeper, more complex flavors.
During the drying stage, the cherries are first placed in a mechanical silo for 4 days, efficiently reducing moisture content. Following this, they are sun-dried on raised beds for 20 days, ensuring the beans reach the ideal moisture level, which is crucial for preserving quality and flavor consistency.
Once dried, the coffee is stabilized in GrainPro bags for 30 days. This stabilization period allows the flavors to mature and harmonize, resulting in a well-rounded cup. The final flavor profile offers balanced notes of apple, blackberry, blueberry, malic acid, and plum, highlighting the distinct qualities of the Pink Borbon variety and its natural processing method.
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