Description
- Origin: Colombia
- Region: Quindio & Huila
- Altitude: 1200 – 2100 masl
- Farmer & Farm: Sebastian Ramirez from El Placer Farms Projects
- Varietal: Pink Bourbon
- Process: Honey
- Fermentation: 200hrs Anaerobic Lactic & Carbonic Maceration
- Additions: Hops & Lactic Acid.
Flavor Notes:
IPA, Floral, Pineapple, Mango, Mandarin, Nectarine, Hops, Malt, Caramel, Milk Chocolate, Syrupy, Sweet, Juicy and Balanced.
Pink Bourbon varietal:
The Exact origins of the varietal remain unknown, however they believe it first appeared in the San Adolfo area in Huila (Colombia) in the 1980’s
After they conducted genetic testing on the varietal the theory that it was a hybrid of the Red and Yellow Bourbon varieties was debunked and it is now believed to have come from an Ethiopian landrace Variety.
The Cherries have a slight pink hue, almost salmon-coloured and the leaves are more elongated. The young leaves start off as more orange coloured.
Pink Bourbon has featured on the world barista stages and are well known for its sweet and complex flavor profiles.
Read more: https://perfectdailygrind.com/2023/10/pink-bourbon-specialty-coffee/
More about the farm:
This lot of Pink Bourbon Session Honey IPA was produced by Sebastian Ramirez, a 4rt generation coffee producer in his family who has been working with coffee for over 14 years. El Placer Farms Project began with Sebastian and today it includes farms of small coffee producers in Quindio and Huila: El Placer, Andalucia, La Sofia, La Carito, and La Paz. These farms lie between heights of 1200 to 2100 masl.
El Placer Farms Hacienda Corcega Beneficio Center is equipped with the latest technology, located in Quimbaya. Sebastian and his team avoid the use of herbicides and cutting weeds every two months as part of a sustainable approach to farming. They prioritize soil health, which results in healthy plants and contributes to great flavour profiles. Sebastian has access to a well-equipped microbiology laboratory, crucial for the El Placer team in developing innovative and exotic coffees.
Most of the coffee Sebastian produces is processed naturally or via honey and undergoes carbonic maceration. He also makes use of yeasts and lactic bacteria cultivated for their fermentations to provide unique cup profiles. In his quest to maximize the flavour potential of every variety, Sebastian is taking a step forward by adding the “musto” from cherries to the coffee during fermentation.
Read more here: https://elplacerfarms.com/
Pink Bourbon Session Honey IPA Process (as taken from Sabores)
The first step of processing is the three-step hand selection:
- 95% of ripe and 5% of semi-ripe cherries are selected, all by hand.
- The selection continues with submerging the cherries in water tanks and removing the floaters from the surface.
- Lastly, the cherries without any visible defects are sorted to guarantee only the best quality ones to undertake the fermentation processes.
For the Pink Bourbon Honey IPA process, the first step is to seal the coffee cherries inside 200L plastic cans for 100 hours at a constant temperature of 18 ° C, with CO2 injection (a process called carbonic maceration).
The cherries then go for de-pulping and another anaerobic fermentation for another 100 hours with CO2 injection. Inoculation with lactic acid, MOSTTO juice of hops.
Throughout the fermentation, the PH levels and temperature are carefully monitored. The cherries then go for their first drying stage on raised beds, with drying controlled at 40 degrees C and 25% humidity for about 20 days. The second drying stage on raised beds under canopies is for another 5 days.
Carbonic Maceration Process:
Carbonic maceration in coffee involves fermenting whole cherries in a sealed, low-oxygen environment with added carbon dioxide. This process triggers unique chemical reactions, enhancing flavor complexity. After fermentation, cherries are dried and processed. It’s known for producing vibrant, fruity coffees but requires careful control for quality.
You can read more about the process here: https://www.baristamagazine.com/understanding-the-process-carbonic-maceration/
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