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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
Ферма: La 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
Ферма: La 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
Ферма: La 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.