Grown at Finca El Diamante in southern Huila, this coffee is processed in collaboration with Café 1959, an innovative coffee producer and exporter in Armenia, Colombia. The Pink Bourbon coffee cherries, a unique cross mutation between Ethiopian and Bourbon plants, are picked when ripe and at 22 Brix degrees. This variety is prized for its good production, beautiful pink ripening, and exceptionally sweet mucilage. After harvesting, the cherries are transported in Grainpro Bags on a 13-hour nighttime trip to Quindio, controlling the temperature for initial fermentation. In Quindio, a 24-hour pulping process begins, followed by 24-hour anaerobic fermentation in closed tanks. After washing and rinsing, the coffee undergoes another 24-hour fermentation in dry closed tanks. The final stage is a 40-day slow drying process on raised beds under shade.

Brew Method

1 gram of freshly ground coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F – 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%