Colombia - Monteblanco - Pink Bourbon Cold Ferment
Tasting Notes: Starfruit, Pear, Green Apple, Chardonnay
producer: Rodrigo Sanchez
Variety: Pink Bourbon
Process: Cold Fermentation
This lot was cold fermented, a process Rodrigo has developed. Coffee is depulped immediately after it is harvested and then placed in a GrainPro bag. The bagged coffee is then placed inside a refrigerator set to regulate the temperature between 10-130 degrees Celsius for three days. Finally, the coffee is washed and placed on shaded African beds to dry.
Producer Rodrigo Sanchez has spent half his life involved in specialty coffee. In 2002, he took advantage of a local opportunity for sons of farmers to learn to cup. Before that, he and his family never considered coffee in terms of cup profile. By learning to differentiate profiles he, and his father and grandfather, began to apply concepts to farming techniques. Three generations were researching how to produce consistent specialty coffee on Monteblanco and the family’s other farms.