Pink Bourbon – Colombia
Flavors | Hibiscus, Red Fruits, Mint, Rose, Maple |
---|---|
Roast | Light |
Best for | Filter |
Tasting | At least 7 days after roast date |
Ready to be roasted exclusively for you
*For all ground coffee options (Espresso, Filter, Moka Pot, Pour-Over), we allow the beans to rest for an additional 7 days after roasting before shipping. This resting period allows the complex flavors to fully develop, ensuring you receive the coffee at its optimal taste profile.
Description
Paraíso 92 Pink Bourbon begins its journey at the innovative family farm of Wilton Benitez, nestled in the high altitudes of Cauca, Colombia. At elevations between 1900-2100 meters above sea level, this rare Pink Bourbon variety develops its distinct character through careful cultivation and meticulous washed processing, showcasing the producer’s expertise in coffee production.
Carefully roasted to a light profile that enhances its inherent qualities, this exceptional coffee reveals a remarkable complexity of flavors. The cup opens with delicate floral notes of hibiscus and rose, creating an elegant and aromatic introduction. These florals seamlessly transition into bright red fruit characteristics, while a distinctive mint note adds an intriguing layer of complexity. The experience is completed by a refined maple sweetness that ties all elements together into a harmonious finish.
As a pour-over, this coffee truly shines—expect a tea-like delicacy with pristine clarity that allows each flavor note to express itself distinctly. The interplay between the floral, fruit, and mint characteristics creates an engaging and evolving experience from the first sip to the last. While this versatile coffee performs beautifully across brewing methods, its remarkable clarity and complexity make it an outstanding choice for filter coffee enthusiasts seeking a unique and refined cup.
Information
Origin | Cauca |
Producer | Wilton Benitez |
Farm | Granja El Paraíso 92 |
Species | Arabica |
Varietals | Pink Bourbon |
Process | Washed with Thermal Shock |
Fermentation | Double phase Anaerobic fermentation of 52 hours and then 44 hours |
Altitude | 1900-2100m |
SCAA Score* | 88 |
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