Super sweet and boozy. Plum and Apricot brandy with a hint of Cinnamon.
This exotic coffee comes from Rafael Amaya's Finca La Virginia near the town of Timaná in Colombia’s Huila department, 18km from Pitalito and recognised as one of the best regions for specialty micro-lots.
Rafael has been growing coffee for 20 years but has only been producing specialty coffee since 2015 and in that time has become known for his wild fermentation experiments. After years of trials, he has standardised his fermentation by tasting the coffee at different stages. He pushes the fermentation process going to huge lengths to extend the time frame like moving the coffee with donkeys to cooler parts of the valley to slow down the process. Once fermentation is complete the parchment is washed and spread out to dry until it reaches the desired moisture content.
This lot of 'Double Anaerobic' Pink Bourbon is harvested by hand following a strict ripeness criteria, then exposed to 100 hours inside GrainPro bags, then pulped and placed for another 40 hours inside GrainPro. Once Rafael considers the mucilage to exhibit the special characteristics he's looking for he stops the fermentation. He says "when the mucilage tastes like over-ripe orange it's time to stop, this usually happens 20 hours after it tastes like passionfruit". YUM.
A few years ago I was chatting with a very famous Panama producer and he gave me an insider tip. Buy Pink Bourbons from Huila. I haven't been disappointed yet. Quite extraordinary coffees from incredible producers.