Colombia – Finca La Virginia Pink Bourbon (CM)
This is the third collection of coffee from Rafael Amaya. The first coffee was from one of Rafael Amaya other farm Finca La Montana and this coffee comes from his other farm call Finca La Virgina. Finca La Virginia is located in Timana and sits at 1800 masl.
Snr Rafael, began to plant Pink Bourbon at La Virginia back in late 2016. This coffee is the first harvest and processed as the Natural Carbonic Maceration (CM) Processes. In order to have a successful CM Process, cherry that is selected have to follow a strict ripeness criteria. First the coffee is exposed to a dry fermentation of 100 hours with the pulp on inside the grain pro bags. CO2 gas is then added in the bags and temperature is maintained at 23 Celsius. The process will stop when the cherry inside the back begin to show a special characteristic. In this case when the cherry taste like over ripe cherry, its time to stop which takes place normally after 20 hours after the CO2 is added in the bag.
Upon grounding it has a cacao aroma and mild rose aroma. At first sip, we could detect green apple and mild winey taste. As it gets cooler, the acidity to be more bright with notes such as strawberry and orange are the main highlight.The cup is juicy with a long lasting after taste.
Variety : Pink Bourbon
Altitude : 1850 masl
Process : Natural CM
Origin : Timana, Huila