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Pink Bourbon

Submerged Natural

Pink Bourbon Submerged – Data Sheet

– Coffee name: Pink Bourbon Submerged Natural
– Grade: Product of Colombia

– Country: Colombia
– Region: Calarca, Quindio
– Farm: El Placer
– Altitude: 1.744 m.a.s.l

– Varieties: Pink Bourbon
– Drying: Canopies
– Processing: Natural
– Fermentation: Submerged and Carbonic Maceration

– Notes: Tropical Fruits, Chocolate and Cherries
– SCA Score: >87

Farm Info

This beautiful lot of Pink Bourbon Submerged is produced on Finca El Placer, by Sebastian Ramirez, a 4rt generation coffee producer who has been running his family estate for over a decade.

El Placer means ” The Pleasure”, and the farm is located in the heart of El Eje Cafetero (the coffee zone) in Calarca, Quindio at 1.744MASL. At El Placer, avoiding herbicides and cutting weeds every two months is part of a sustainable approach to farming. They prioritise soil health, which results in healthy plants and contributes to great flavour profiles too. Sebastian has access to a well-equipped microbiology laboratory, crucial for the El Placer team in developing innovative and exotic coffees.

Sebastian uses natural, washed, and honey processes, and all the varieties undergo carbonic maceration. Most of the coffee is processed naturally or via honey, to minimize water consumption. In his quest to maximise 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 Submerged 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 Submerged process, the first step is to seal the coffee cherries inside 200L plastic cans for 120hrs at a constant temperature of 18 ° C, with CO2 injection (a process called carbonic maceration).

The second step is to submerge the cherries in 200-litre drums filled with water for 48 hours.

Throughout the fermentation, the PH levels and temperature are carefully monitored. Lastly, the coffee is dried under canopies for up to 20 days at 40 degrees, maintaining 25% humidity.

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