The strong and juicy acidity gives this Colombian coffee a truly lively character. The aroma combines sweet lemons, cranberries, and notes reminiscent of orange wine, creating a modern and very fruity profile. Yet, the overall cup is neither too wild nor too acidic – the finish reveals a gentle creaminess and sweetness, reminiscent of a chocolate milkshake, beautifully rounding off the coffee. The Pink Bourbon varietal showcases its typical elegance, its distinctive aroma, and its clean flavor profile, making the coffee intense yet very balanced.
High-altitude farms in the Colombian regions of Tolima and Cauca offer ideal conditions for cultivating specialty coffee with a complex flavor profile. This batch originates from there, grown by farmer Diego Samuel, who cultivates the Pink Bourbon varietal at altitudes between 1,850 and 1,960 meters above sea level. The cooler climate and slower maturation of the coffee cherries contribute to developing intense sweetness and more pronounced acidity. Thanks to the local conditions, the Pink Bourbon here develops a pure, distinctly fruity, and very elegant character.
The resulting flavor profile is the outcome of a washed processing method, supplemented by double fermentation and a thermal shock. After careful selection of ripe cherries, a controlled fermentation highlights the fruitiness and sweetness of the coffee. Subsequently, the beans are subjected to a rapid temperature change – a thermal shock – which stabilizes the aroma.