Description
Cultivated by a group of sixteen producers from the Colombian municipalities of Pitalito, Palestina, and La Argentina named Palo de Rosa ("Pink Tree," a name used as a synecdoche for the coffee tree). This group cultivates and processes each coffee individually before transferring the material to Terra Coffee, the aggregator. This company unites producers, offers technical and specific training on coffee cultivation, and coordinates the efforts of producers to create special lots like this one. Terra Coffee's philosophy is to bring together the best of small producers and allow them to have the majority of the profit for their labor.
Since this lot is a team effort, the sixteen producers employed a two-stage post-harvest process for a traditionally washed, otherwise simple processing style. After rinsing the cherries, a brief "pre-fermentation" step allows the fruits to ripen and macerate slightly before pulping, followed by a rather long secondary fermentation of 48 to 70 hours in parchment. Finally, the coffee is washed and spread to dry on shaded patios for 25 to 30 days.
This pink Bourbon coffee is a true explosion of exquisite flavors. From the first sip, you will be transported to a world of delights, with distinct notes of black tea dancing on your palate. Pomegranate and orange bring a fruity and tangy freshness, while cherry adds a juicy, sweet sweetness. Honey and caramel then envelop everything in comforting warmth, while floral notes add a delicate, fragrant touch. The vibrant side of this coffee is perfectly balanced by the citric acidity of the citrus, creating a harmony of flavors that leaves a lasting and delicious impression in the mouth.
Profil
Torréfaction
