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Origin: Armenia, Quindio, Colombia
Altitude: 1800-2000 masl
varietal: Pink Bourbon
process: Honey + Rose tea
Flavor notes: rose petals, sweet red apple, orange, silky, tropical floral
Suggested for Pour over and Immersion:
1:15 Coffee to Water Ratio
This coffee was grown by Jairo Arcila at the farm Santa Mónica. This
coffee was exposed to a dry anaerobic fermentation period of 72 hours
with the pulp on. During this fermentation stage, smashed roses 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.
Someone grabbed a
