Bourbon Rosado Coffee
Bourbon Rosado
Producer: Marlon Rojas Pérez
Farm: La Reserva – Huila (Pitalito - Bruselas)
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, then the seeds are fermented and washed with water. Afterward, the seeds undergo a drying process.
Fermentation
Cherry and Mucilage
Controlled fermentation in two stages. First, 24 hours in the cherry and then 12 hours in the mucilage through submerged fermentation. This process highlights the coffee's natural sweetness and maintains excellent cup clarity.
Drying
Solar in African beds
Slow solar drying is carried out for approximately 15 days on African beds, allowing stability and uniformity in the grain.
Packaging
Jute sacks with GrainPro
GrainPro type bag plus jute bag to better preserve the quality and stability of the coffee during transport.
Available presentations
35 kg & 70 kg
Harvest
Manual