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Pink Bourbon

Natural

 Pink Bourbon Natural – Data Sheet

– Coffee name: Pink Bourbon Natural
– Grade: Product of Colombia
– Certifications: Farm Rainforest Alliance

GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Trujillo, Valle del Cauca
– Farm: Finca La Julia
– Altitude: 1.450 -1.700 m.a.s.l

GROWING CHARACTERISTICS
– Varieties: Pink Bourbon
– Drying: Silo & Parabolic Drying
– Processing: Natural
– Fermentation: 96hrs Anaerobic Hydrated

ORGANOLEPTIC CHARACTERISTICS
– Notes: Red Fruits, Cocoa, Spices and sweet notes of Citrus
– Aftertaste: Prolonged Residual
– Acidity: Bright
– SCA Score: 87

Farm Info

The Pink Bourbon Natural is produced by a small coffee-growing farm called FINCA LA JULIA.

La Julia is a coffee farm located in the mountains of the small rural town of Trujillo, Valle del Cauca between 1420 and 1700 meters above sea level, surrounded by forests, watersheds, and biodiversity.
La Julia cultivates varietals and produces high-quality specialty and estate coffees.

“In each cup, we offer more than an excellent Colombian coffee, we offer you the opportunity to contribute to the sustainable development of our planet and the well-being of the coffee communities of Colombia”.

Finca La Julia is owned by two siblings, the second generation of coffee growers, Niko and Karo. Their father, Octavio, built La Julia in the 90s, with Angela’s, their mother, constant support.
After the passing of their father in 2002, Niko decided to take on the baton in 2005. Karo moved back to Colombia, after living abroad for several years, and they started building on La Julia. Their mother backed their project up. The new JULIA was starting…
In 2006 La Julia obtained their first 2 Rainforest Alliance Certification, giving their convincement that this was the way in which they wanted to produce their coffee.
Niko and Karo are deeply committed to sustainable practices.

Pink Bourbon Natural Process

One of the most important and sensitive steps to producing specialty coffees is the process. La Julia aims to have a mass with a minimum average of 24-30 Brix degrees to have enough sugars to develop the fermentation well. It starts by selecting and carefully handpicking in the field. Once the pickers arrive at their site with the ripest cherries from the lot, the floating process starts. In this step, the cherries are placed in a tank with water to take out the non-dense coffee cherries and coffee tree leaves that start floating.

This lot of Pink Bourbon natural process underwent an anaerobic fermentation period of 96 hours in tanks filled with cold water. After fermentation, the cherries enter the marquee to drain for 2 days, whereafter it is transferred to a solar canopy to dry for 15 days. It ends its drying in a silo for 5 hours at 45 degrees.

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