This Pink Bourbon lot is a washed carbonic maceration that initially underwent an aerobic fermentation in cherry baskets for 24 hours, followed by anaerobic fermentation in oxygen-deprived tanks for 24 hours with a constant temperature of 18°C. Throughout the fermentation process, CO2 was injected into the tanks. After fermentation, the cherries undergo a first drying phase in a drying facility at around 40 degrees and 25% humidity for approximately 15 days. The second drying phase, which lasts five days, is done in a parabolic drying polytunnel. After the coffee has reached the desired humidity and stabilised, the parchment coffee is threshed and selected by hand to be packed and shipped.
DAK Kolumbien anaerobic Petals, Finca El Placer Pink Bourbon Espresso
inkl. MwSt.(67,60€ / 1kg)
Röstdatum: 20.02.2023 (Ist das wichtig?)
Another outrageous coffee from Sebastian Ramirez from Finca El Placer. A pink bourbon washed carbonic maceration with tasting notes of rose water, grapefruit, lychee and raspberry.
Process: Washed Carbonic Maceration
Varietal: Pink Bourbon