About this coffee
Our first Colombian coffee could not be any other! A pink bourbon with a sweet and aromatic blend of ripe strawberries, medium body and delicate acidity. All in all it is a very clean and elegant coffee.
Since the moment we got the samples from @cataexport, we were impressed by the flavours of this coffee. Thanks to them it was possible to bring it and make it part of our offer.
- 12 hours aerobic fermentation on cherry and then pulp it.
- 40 hours anaerobic fermentation in tanks with water at controlled temperatures.
- Washed and dried in 2 stages: The first is drying the coffee beans in a marquesina at high temperature for 24 hours. The second is drying at a low temperature in marquesinas for 30 days.
Meet the producer
Nidia and her husband Beto Narvaez own Finca Buenos Aires, with 5 hectares dedicated to Pink Bourbon trees.
Despite the challenges to cultivate it with consistency and its meticulous plant maintenance, Nidia talks with great respect towards Pink Bourbon Varietal, she explains that it became very popular due to its resistance to rust, it’s good yield, as well as its sweetness, complex, crisp acidity and floral taste.
The huge demand has inspired her to become a specialist on it, winning different national awards and becoming a very influential Pink Bourbon producer in the zone.
Besides, this duo feel great passion for specialty practices, at their farm they have built a brand new Marquesina where producers in the area can benefit from. Becoming experts at sun drying they have encouraged many others to improve processing techniques.