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JWC Roastery

Colombia Huila San Adolfo La Flor Omar Saul Pink Bourbon Honey Tartaric & Cinnamon

Preparation
Quantity

Cinnamon. Red Wine & Rum Sweetness. Chocolate.

Variety Pink Bourbon
Processing Honey (Tartaric Acid + Cinamon)
Region San Adolfo
Altitude 1570-1850masl
Roast Level Light Roast 
Quantity 100g

About this coffee :

With the recent introduction of Colombia’s Pink Bourbon, Many coffee lovers are starting to take an interest in this variety. Pink bourbon is known as a natural hybrid between red bourbon and yellow bourbon. In Colombia, you can meet a lot, especially in the Huila region.

Pink bourbon species have much more mucus than other varieties. One of the varieties with the most weight difference between the cherry and the parchment state. This also means that there is a high likelihood of being rich in sweetness.

First, the cherries are harvested according to very strict standards. The cherries went through the first anaerobic fermentation process for about 48 hours. Then, after removing the pulp, together with tartaric acid and cinnamon The fermentation tank was subjected to a second anaerobic fermentation process for 48 hours. After all fermentation, the coffee is dried in a raised bed until it reaches 11% moisture content.

An insane juicy coffee that would wake you up with its instant juicy rush of flavours! You'll get a very intense cinnamon aromatics and chocolate notes on the first sip, finish with winey aftertaste. A lovely afternoon cuppa to enjoy.

Brewing Recipe:

Filter
Brewing ratio 1 : 15
Ground coffee 18g
Total water 250ml
Water temperature 93ºc
Brew time 2-2.30 minutes
Roast Date 12th of September

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