Colombia Andres Guaca Pink Bourbon Caerbonic Maceration
Colombia Andres Guaca Pink Bourbon Caerbonic Maceration
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Colombia Andres Guaca Pink Bourbon Caerbonic Maceration

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Producer: Andres Guaca

Farm: Finca Guacanas

Region: San Adolfo, Huila

Varietal: Pink Bourbon

Elevation: 1,750 – 1,800 masl

Process: Natural

Fermentation: Carbonic Maceration

Cupping notes: raspberry, lavender,lime

 

Pink Bourbon is a rare hybrid of Red and Yellow Bourbon varietals. It is believed to be a natural mutation first discovered in San Adolfo, Huila, Colombia, the place where this coffee comes from. Pink Bourbon typically has good florals and acidity reminiscent of East African coffees. Due to its higher sugar content, Pink Bourbon is usually sweeter and perceived to have a creamy mouthfeel. It is also more resistant to leaf rust and produces a higher yield.

Carbonic Maceration is a technique borrowed from wine making. Coffee cherries are placed in sealed containers where fermentation occurs in a low oxygen environment (anaerobic fermentation). Carbonic maceration pushes this further by introducing more carbon dioxide into the container. This changes the types of microbes which feed off the sugars in the coffee and also slows down the fermentation process. The result is a higher sugar content and coffee with elevated flavours and aroma.

This coffee, grown by Andres Guaca at Finca Guacanas, was picked following a strict ripeness criteria. Hand sorting ensured only the best and ripe cherries were kept before undergoing fermentation inside plastic tanks with added carbon dioxide for 64 hours. Drying occurred on raised beds below 35°C until the ideal moisture content was achieved. In the cup we found it to be quite complex, displaying  an abundance of flavours with raspberry and the floral notes of lavender dominating.