Natural PB
DESCRIPTION
This Pink Bourbon varietal coffee, grown under optimal altitude and care conditions, has been processed using the natural method, which consists of drying the whole cherries before pulping, allowing for a greater concentration of sugars and fruit complexity. The result is an intense and expressive cup, with bright and juicy acidity, a creamy texture, and a profile that highlights the best of Pink Bourbon: sweetness, fragrance, and elegance.
Fragrance and Aroma
The dry fragrance reveals marked aromas of blueberry, raisins, and subtle red fruits. When infused, deeper, more complex notes emerge that combine sweetness and fruitiness, evoking dark jams with a delicate floral undertone.
FERMENTATION
This coffee underwent anaerobic fermentation for 72 hours under controlled conditions to promote the expression of fruity aromatic compounds and natural liqueurs. This approach allows for a complex sensory structure, enhancing sweetness, clarity, and a balanced body.
Pink Bourbon
Spring
1650 plus
