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Pink Bourbon

Session Honey IPA

Pink Bourbon SS Honey IPA – Data Sheet

– Coffee name: Pink Bourbon Session Honey IPA
– Grade: Product of Colombia

GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Quindio & Huila
– Farm: El Placer Farms Projects
– Altitude: 1.200 – 2.100 m.a.s.l

GROWING CHARACTERISTICS
– Varieties: Pink Bourbon
– Drying: Canopies
– Processing: Honey
– Fermentation: 200hrs Anaerobic Lactic & Carbonic Maceration

ORGANOLEPTIC CHARACTERISTICS
– Notes: Bright, Vibrant & Delicate. IPA, Floral, Pine, Mango, Mandarin, Nectarine, Syrupy, Pineapple, Hops, Malt, Caramel, Milk Chocolate, Hazelnut, Lingering, Sweet, Rounded, Juicy and Balanced.
– SCA Score: >88

Farm Info

This lot of Pink Bourbon Session Honey IPA was produced by Sebastian Ramirez, a 4rt generation coffee producer in his family who has been working with coffee for over 14 years. El Placer Farms Project began with Sebastian and today it includes farms of small coffee producers in Quindio and Huila: El Placer, Andalucia, La Sofia, La Carito, and La Paz. These farms lie between heights of 1200 to 2100 masl.

El Placer Farms Hacienda Corcega Beneficio Center is equipped with the latest technology, located in Quimbaya. Sebastian and his team avoid the use of herbicides and cutting weeds every two months as part of a sustainable approach to farming. They prioritize soil health, which results in healthy plants and contributes to great flavour profiles. Sebastian has access to a well-equipped microbiology laboratory, crucial for the El Placer team in developing innovative and exotic coffees.

Most of the coffee Sebastian produces is processed naturally or via honey and undergoes carbonic maceration. He also makes use of yeasts and lactic bacteria cultivated for their fermentations to provide unique cup profiles. In his quest to maximize the flavour potential of every variety, Sebastian is taking a step forward by adding the “musto” from cherries to the coffee during fermentation.

Pink Bourbon Session Honey IPA Process

The first step of processing is the three-step hand selection:

  1. 95% of ripe and 5% of semi-ripe cherries are selected, all by hand.
  2. The selection continues with submerging the cherries in water tanks and removing the floaters from the surface.
  3. Lastly, the cherries without any visible defects are sorted to guarantee only the best quality ones to undertake the fermentation processes.

For the Pink Bourbon Honey IPA process, the first step is to seal the coffee cherries inside 200L plastic cans for 100 hours at a constant temperature of 18 ° C, with CO2 injection (a process called carbonic maceration).

The cherries then go for de-pulping and another anaerobic fermentation for another 100 hours with CO2 injection. Inoculation with lactic acid, MOSTTO juice of hops.

Throughout the fermentation, the PH levels and temperature are carefully monitored. The cherries then go for their first drying stage on raised beds, with drying controlled at 40 degrees C and 25% humidity for about 20 days. The second drying stage on raised beds under canopies is for another 5 days.

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