Colombia Quindio Santa Monica Jario Arcila Pink Bourbon Extended Fermentation

RM 80.00

Region Quindio
Elevation 1450 MASL
Variety Pink Bourbon
Processing (WWEF) White Wine Extended Fermentation
Roast Level Light Medium
Tasting Notes Dry aromas of strawberry, peach and floral. On the first sip, it begins with strawberry,
peach and cranberry flavors, then transforms into tropical fruits like pineapple and mango, with a hint
of flowers, and ends with raisins and spices.
Quantity 200g
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Dry aromas of strawberry, peach and floral. On the first sip, it begins with strawberry,
peach and cranberry flavors, then transforms into tropical fruits like pineapple and mango, with a hint
of flowers, and ends with raisins and spices

Region Quindio
Elevation 1450 MASL
Variety Pink Bourbon
Processing (WWEF) White Wine Extended Fermentation
Roast Level Light Medium
Tasting Notes Dry aromas of strawberry, peach and floral. On the first sip, it begins with strawberry,
peach and cranberry flavors, then transforms into tropical fruits like pineapple and mango, with a hint
of flowers, and ends with raisins and spices.
Quantity 200g

Roaster Note:

This batch has two characteristics, the first is that this batch is made with Pink Bourbon/Bourbon
Rosado.

The popularity of pink bourbon has gradually increased in recent years. It was first cultivated in the
Acevedo of Huila.

Many coffee buyers in the deep-growing area have long listed it as one of the key points of their
private coffee bean quest. As Pink Bourbon has achieved results in major competitions, the influence
of Pink Bourbon in coffee competitions has gradually expanded.

According to the results of the COE competition just released in 2021, 6 of the 23 batches named
after the finals are pink bourbon.

Pink bourbon has long been considered to be the result of the hybridization of red bourbon and
yellow bourbon.

It is reported that Pink Bourbon is actually a regional cultivar (Landrace) of Ethiopia, which seems to
add to its coffee story.

Another feature of this batch is the use of two fermentation methods in different environments. The
first stage is dry anaerobic fermentation. After the coffee cherry peeling process, there is another
three-day open (aerobic environment) fermentation.

The two different bacterial species, fermentation effect and extended flavor substances of
environmental fermentation are naturally different, and the flavor results of the baton effect are very
good!

Like a combination of peach calpis and tropical juices, it’s worth a try!

 

Recommended Coffee Brewing Device:
V60 Dripper, Clever Dripper, Chemex Brewer, Kalita Wave Dripper, Aeropress Maker

Brew Guide:
Method: Filter V60 Handbrew method
Dose: 18g
Yield: 30g for 30 seconds, total yield 300g,
Brew Time: 2 minute 30 seconds (adjust grind size accordingly)
Water Temperature: 89 – 93 degrees (adjust temperature accordingly)

*Reach out to us for more brew guide

SO, HOW DO YOU KNOW WHAT GRIND TO USE?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
Weight 0.2 kg
Pack Quantity

Country

Processing Method

Roasting Level

,

EACH BREWING METHOD GRIND SIZE REFERENCE

BREWING
METHOD
BREW
TIME
COFFEE TO
WATER RATIO
BOTTOM-TOP
SIEVE
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm

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