Andrés Martinez - Pink Bourbon Honey & Co-Ferment - Colombia

Variety: Pink Bourbon
Country: Colombia
Region: Cajibio, Cauca
Process: Honey & Co-Ferment
Altitude: 1750 MASL
Producer: Andrés Martinez
Farm: El Sendero
Roast Level: Light

In the cup
We taste delicate chamomile, florals reminiscent of rose, and sweet baking spices. This coffee has a unique profile with a silky body and a sweet finish.

About The Producer
Andrés used to work as a biochemical engineer and coffee processor at El Paraiso. Now, he focuses on sourcing, growing, and processing his own lots of coffee. Andrés owns two farms, Los Capachos and El Sendero. Both farms are located in Florencia, which is south of Cauca and close to Nariño. It is a land well-known for its mineral soils, which produce unique terroirs to the coffee. The quality of this coffee is enhanced by organic handling and the protection of the soil through the utilization of native species.

Processing
Ripe Pink Bourbon cherries are hand-selected and floated to remove defects. A chamomile infusion is prepared ahead of time by steeping chamomile flowers in hot water and allowing them to extract for 48 hours. The coffee is then de-pulped with the mucilage left intact. The coffee is placed into fermentation tanks where the chamomile infusion is added. The Pink Bourbon ferments for 72 hours before undergoing a light wash to remove the remaining mucilage. The coffee is then dried on sun-bed driers for 10 to 15 days.