SWEET | LUSH | EXOTIC
Tastes like:
Rose Tea, Pear, Cacao, Strawberry
Packed in 200g roasted
Region: Huila, Colombia
Process: Natural Carbonic Maceration
Varieties: Mixed Heirloom
Altitude: 1700 - 1800 MASL
Produced by: Rafael Amaya
Sourced by Cofinet in Colombia
As much as we can, we like to share the current state of coffee. That means featuring some unique & new processes and varieties that reflect innovative, new processes that seek to elevate and feature flavours present in coffee. This allows us to share our passion in flavour in coffee
Rafael Amaya's CM Pink Bourbon was presented to us on the cupping table with our friends at Cofinet, who source some of the most amazing coffees from Colombia. It immediately stood out to us on the cupping table and we knew we just had to share it!
A unique variety together with a unique process leads to some amazing results
Carbonic Maceration is an idea borrowed from the wine world. Whole coffee cherries are sealed in airtight bags, where CO2 is introduced to promote fermentation of particular strains of yeast which contribute to flavour. They are kept at 23 degrees Celcius for an extended period of time until the coffee has reached it's optimal fermentation
