Colombia La Miel Pink Bourbon Anaerobic Natural
Sub Region: San Agustin
Altitude: 1750 - 1830 meters above sea level
Farm: Finca La Miel
Owner: Miguel Angel Botina
Variety: Pink Bourbon
Process: Double Anaerobic Natural
Tasting Notes: Juicy, winey and crisp with notes of plum, orange, pineapple and dark chocolate.
Producer Miguel Angel Botina purchased Finca La Miel in 2015 and began planting specialty varieties including the Pink Bourbon in this lot. He coffees were a hit from the start. In 2017, his first Geisha harvest wowed international buyers and scored 92 points. Several of his lots have been finalists in the Cup of Excellence.
In addition to cultivating coffee at Finca La Miel. Miguel also manages operations at La Cereza Research Center, where farmers in the surrounding region deliver their cherry for processing. Miguel’s focus on high quality processing and his dedication to promoting their coffees have helped put La Argentina on the map for specialty production.
In addition to the Pink Bourbon in this lot, Miguel also cultivatios Geisha, Mocha, Pacamara, Maragogype and Wush Wush.
After selective handpicking, ripe cherry is fermented inside an airtight container. The seal creates an anaerobic environment where the lack of air allows different enzymes, yeasts and bacteria to dominate fermentation. The result is a coffee with different flavors than if the coffee was fermented in an open container.
Once fermentation is complete, the cherry is laid in thin layers to sun dry. Cherry is raked frequently to ensure even drying.
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.
*all coffee delivered as whole bean unless specified*
*please comment with grind type if you would like your coffee ground*