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Colombia Virginia Salazar

Colombia Virginia Salazar

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#2141

Colombia Virginia Salazar

Honey+ (Wine Yeast / Orange) – Pink Bourbon

Імпортер: CMG

Країна: Колумбія

Фермер: Virginia Salazar

Регіон: Quindio > Armenia

Ферма: La Virginia

Ґрунт: Volcanic ashes

Різновид: Pink Bourbon

Висота: 1700-1900 masl

Середні опади: 1600-1800mm

Середні температури: 12– 28 C

 

This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, ripe oranges and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with ripe oranges placed amongst the coffee until the 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.

#2148

Colombia Virginia Salazar

Natural Anaerobic EF 200 – Pink Bourbon

Імпортер: CMG

Країна: Колумбія

Фермер: Virginia Salazar

Регіон: Armenia, Quindío

ФермаLa Virginia

Ґрунт: Volcanic ashes

Різновид: Pink Bourbon

Висота: 1700-1900

Середні опади: 1600-1800 mm

Середні температури: 12– 28 C

This coffee was carefully hand-picked in order to select only the ripest cherries. The coffee was then placed in an aerobic environment for 24 hours before then being placed in Grainpro bags for 200 hours for further fermentation. The whole cherries were then sundried 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.

#2140

Colombia Virginia Salazar

Natural Ice Fermentation – Pink Bourbon

Імпортер: CMG

Країна: Колумбія

Фермер: Virginia Salazar

Регіон: Armenia, Quindío

ФермаLa Virginia

Ґрунт: Volcanic ashes

Різновид: Pink Bourbon

Висота: 1700-1900

Середні опади: 1600-1800 mm

Середні температури: 12– 28 C

 

 

This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22oC. Then the coffee was frozen for 72 hours. Finally, the coffee was placed on raised beds below 35 C 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.

#2137

Colombia Virginia Salazar

Natural Anaerobic – Sidra

Імпортер: CMG

Країна: Колумбія

Фермер: Virginia Salazar

Регіон: Armenia, Quindío

ФермаLa Virginia

Ґрунт: Volcanic ashes

Різновид: Sidra

Висота: 1700-1900

Середні опади: 1600-1800 mm

Середні температури: 12– 28 C

This coffee was carefully hand-picked in order to select only the ripest cherries. The cherries were then fermented for 40 hours in an anaerobic environment. Afterward, the coffee was sundried until ideal moisture content was achieved.

Sidra is a hybrid between Bourbon and Typica varieties. Its sweet and bright profile is a characteristic of this unique variety, said to have originated in Ecuador.

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