Recommended Roast Level
City Plus (Medium)
The body of this pink bourbon sits on the palate with a thickness reminiscent of honey. It’s as if there were honey added to the cup itself. This sweetness carries through into a dynamic acidity with notes of green apple and a hint of berry-like acidity. The cup is rounded out with a subtle bitterness like baker's chocolate, which wonderfully contrasts the consistent honey-like sweetness of this coffee.
La Primavera Coffee Production
Professor Cesar in Pitalito Huila and allied producers developed this unique profile, which reflects everything unique about a pink bourbon. For this micro-lot, the host is Don Freddy Correa at La Primavera farm. He started the farm last year in the village Bajo Encanto, and this coffee is an excellent result of the farm. For this batch they use a 24-hour Pre-Fermentation in cherry, followed by a 36-hour fermentation in mucilage, and then 15 days of sun-drying in raisins.
|Roast Level:||City Plus (Medium)|
|Processing:||Anaerobic Dry-Process (Natural)|
|Flavor Notes:||Honey, Apple, Bakers Chocolate|
|Recommended Brew Methods:||Pour Over, Drip, Cold Brew|