Finca La Esperanza Pink Bourbon - Colombia
During harvesting in southern Huila, Colombia, farmers noticed a difference in some trees producing Caturra and Typica species. The fruits of these trees were pink rather than red or yellow, and yielded a cup of coffee that was exceptional in sweetness and flavors, just like Geisha.
This crop is distinguished by the anaerobic natural carbonic maceration method which begins with a “two stage drying process” that takes a period of 18 days, followed by a fermentation process in GrainPro bags for a period of 8 to15 days.
The final step was drying the beans again with careful attention to the smallest details and cupping the coffee every two days to ensure the best possible taste.