From El Diamante Estate in Acevedo, Huila, this Pink Bourbon lot represents the perfect balance of Colombian craftsmanship and innovation.
Ripe cherries (22° Brix) are collected and placed in Grain-Pro bags for a 13-hour nighttime journey to La Clarita Drying Station in Armenia, Quindio. Traveling at night maintains a stable temperature during the initial fermentation.
After a 24-hour rest, the coffee undergoes three stages of controlled anaerobic fermentation, each followed by gentle rinsing to enhance clarity while preserving sweetness. Finally, the coffee is slow-dried under shade for 40 days, developing its signature panela-like sweetness, bright fruit notes, and clean finish.
Product details:
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Country: Colombia
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Region: Acevedo, Huila
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Farm: El Diamante Estate
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Processed at: La Clarita Drying Station, Armenia, Quindio
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Altitude: 1,750 MASL
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Variety: Pink Bourbon
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Process: Multi-stage Anaerobic
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Tasting Notes: Panela Sugar – Passion Fruit – Dried Apricot
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Net Weight: 250g
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Cup Score: 89+
