This microlot from Colombia is a Pink Bourbon processed at El Vergel Estate (Tolima region) by Elias and Shady Bayter. The coffee is made from cherries sourced from Tolima, Huila, and Caldas and undergoes a 48-hour pre-fermentation, depulping with mucilage, then co-fermentation with yeast and banana-derived flavors for about five days. It is pre-dried, then mechanically dried with a 30-day stabilization. In cup, it presents a dessert-like profile with banana, caramel, hazelnut wafers, and vanilla, with a creamy texture.
A specialty coffee roastery that offers a wide variety of single-origin coffees and blends, with a focus on freshness and highlighting the diverse flavors of different coffee-growing regions.
