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Pink Bourbon


Pink Bourbon Washed – Data Sheet

– Coffee name: Pink Bourbon Washed
– Grade: Product of Colombia

– Country: Colombia
– Region: Huila
– Farm: Las Flores
– Altitude: 1.780 m.a.s.l

– Varieties: Pink Bourbon
– Drying: Canopies
– Processing: Washed Thermal Shock
– Fermentation: Anaerobic & Aerobic

– Notes: ​Jasmine Honeysuckle, Mandarin, Grapefruit, Orange Blossom, Apricot, Sugar Cane, Delicate, Creamy, Rounded, Juicy and Structured
– SCA Score: >87

Pink Bourbon Washed Process

Step 1:

  • Floating, selection of ripe cherries only.
  • 32-hour-oxidation stage at an average room temperature of 25°C
  • Anaerobic fermentation in bags or containers for 60 hours at an average temperature ranging between 16 – 18°C.
  • Transfer the coffee to the pulping tanks, carrying out 18-hour oxidation and allowing for the mossto collection.

Step 2: Pulping

Step 3:

  • Mucilage oxidation for 32 hours while adding cherry leachates/mossto.
  • Thermal shock: water at 60°C is added and then water at 12°C.
  • Coffee washing is done, while still leaving mucilage on the beans.

Step 4: Drying in canopies or in machines at a maximum temperature ranging between 30°C to 36°C for about 8 to 12 days to reach 11% humidity levels.

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