Регіон: Armenia, Quindío
Грунт: Volcanic ashes
Середні опади: 1900-2200 mm
Середні температури: 18– 30 oC
Різновид: Pink Bourbon
Висота вирощування: 1400-1450 masl
Фермер: Virginia Salazar
This coffee was exposed to a dry anaerobic fermentation period
of 72 hours with the pulp on. During this fermentation stage, red
fruits were added. The cherries were then pulped and placed to
dry on raised beds until ideal moisture content was achieved.
This micro-lot is 100% Pink Bourbon. This varietal is currently
under research in order to determine its origin. It is said that it is
a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.