Colombia Los Angeles

Plum, fig and kyoho grape in purple-red fruit tones, wrapped in a syrupy sweetness

FACT SHEET

Tasting Notes: Plum, Fig, Kyoho Grape, Syrupy
Roasting: Medium Light
Processing: Anaerobic Honey
Variety: Pink Bourbon
Cultivation altitude: 1,850-2,000m
Region: Buesaco, Nariño
Farm: Los Angeles
Producers: José Ignacio Gómez, Paulo Rivera

PLUM, FIG, KYOHO GRAPE, SYRUP

Like biting into a large, fresh kyoho grape, a pleasant acidity bursts out of juicy flesh. You will also catch the aroma of a ripe fig, freshly cut. Red and purple fruit come first, followed by a deep, lingering finish reminiscent of sherry oak. The thick, syrupy sweetness of the honey process wraps around all of it.

It is a lovely cup for the end of the day: hold it warm in both hands and let the evening slow down.

PINK BOURBON AT ITS FULLEST

This Pink Bourbon combines anaerobic fermentation with the honey process. The cherries ferment in sealed tanks for 6 to 7 days. They are then depulped by machine, leaving the mucilage on, dried first in the sun, and finished in a mechanical dryer at around 35°C.

It is a Colombian coffee, but it is bright, sweet and complex like an Ethiopian, because Pink Bourbon is genetically close to Ethiopian heirloom varieties. Anaerobic fermentation brings out the red fruit character, and the honey process adds a syrupy, honey-like sweetness. Everything Pink Bourbon can offer is on show in this cup.

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