Villa Betulia Pink Bourbon – Colombia

Out Of Stock

White Peach, Osmanthus Jelly, Floral

VARIETAL: Pink Bourbon
ORIGIN: Colombia
REGION / FARM: Huila / Villa Betulia
PRODUCER / CO-OPERATIVE: Luis Anibal Calderon
HARVEST: July 2020
PROCESSING: Anaerobic Fermented, Pulped & dried with mucilage
WEIGHT: 200g
RECOMMENDED FOR: Filter & Espresso

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Out of stock

This is the 2nd coffee we’re showcasing this year from producer Don Luis Anibal Calderon. His farm Villa Betulia is known for producing unique & high quality varietals, such as Geshas, Tabis & Pink Bourbons. Earliest this year, we featured a Lactic Washed Pink Bourbon by Don Luis, which showcased prominently lively citrus characters. We’re excited to share this elegant coffee with you!

The Pink Bourbon is a unique mutation of the Orange & Red Bourbon, which are also less commonly grown in Colombia. Don Luis started growing these unique varieties after receiving higher demands for his Gesha coffees. Whilst not every farm & microclimate is suited to growing these delicate varietals, the trees have flourished with the soil & environment at Villa Betulia.

This lot was dry fermented in Grainpro bags for 48 hours in a supposed anaerobic environment. The lack of oxygen slows down the fermentation process, allowing for complex flavour compounds to develop. The coffees were then pulped and dried on raised beds to a moisture of 10.5%.

This coffee is extremely elegant, with notes of ripe white peaches & white flowers, like osmanthus or even chrysanthemum. We believe the honey process elevated the tactile experience, reminding us of a smooth, jelly-like texture. We hope you will enjoy this coffee as much as we do.

 

Brew Guide

15g of ground coffee at medium setting.
93 degrees Celsius water.

Pour ground coffee onto a pre-washed paper filter. Tap the sides of the dripper to evenly distribute the bed.

We recommend using a slow and steady stream of water when pouring!

Start the timer, pour up to 80g.
At 0:35, pour up to 150g, in a circular motion, not forgetting to wash down the high and dry grounds present at the sides of the paper filter.
At 1:05, pour up to 230g.
At 1:40, pour up to 265g.

Wait for the water to drain down, remove the dripper and enjoy your coffee.