Bourbon Rosado Coffee
Bourbon Rosado
Producer: Marlon Rojas Pérez
Farm: La Reserva – Huila (Pitalito - Bruselas)
- Stock
Aromatic Notes:
Citrus, panela, mandarin. Clean drink with notes of yellow fruits and tangerine, sugar cane, long residual, medium acidity, medium body and juicy.
Origin
Colombia
Department
Huila (Pitalito- Bruselas)
Farm
La Reserva
Altitude
1.750 MASL
Producer
Marlon Rojas Pérez
Species
Arabica
Variety
Bourbon Rosado
Process
Washing
The husk and mucilage are separated from the fruit using a pulper and then the seed is fermented and washed with water. The seeds are then dried and washed with water.
Fermentation
Cherry and Mucilage
Cherry and mucilage fermentation is a process in which the coffee is first fermented with the cherry intact (the whole fruit) for a specified period, in this case 24 hours. The coffee is then pulped, removing the outer husk, and left to ferment again with the mucilage (the sticky layer that surrounds the bean) for another period, in this case, 12 hours of submerged fermentation. This process helps to develop specific flavours and aromas in the coffee.
Drying
Solar in African beds
Slow solar drying for 15 days on African beds.
Packaging
70 kg sacks
Grainpro type bag plus jute bag
Harvest
Manual