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Tasting experience: wildly aromatic and tastes like a carnival! with notes of cotton candy, funnel cake, and root beer float
Country: Colombia
Farm/Lot: Various farms and producers from Tolima - Huila - Caldas
Roast: Light (City)
Process: Honey process and banana co-ferment
Varietal: Pink Borbon
Elevation: 1,700 MASL (meters above sea level)
About the coffee & process:
We loved this coffee from the second we read the description. And it lived up to the hype. Yes, the tasting notes are bonkers. But to stop there is to appreciate only a fraction of what makes Pink Borbon Cake so special.
Grown by a vibrant community of coffee producers, high in the mountains of southern Huila. Here, local farmers carefully tend to prized coffee varieties like this Pink Borbon — are are working to master innovative coffee techniques.
First, coffee cherries undergo a 48-hour pre-fermentation in sealed plastic bags — a step that helps develop depth of flavor.
Next, the cherries are de-pulped. And the beans, still covered in mucilage, are inoculated with dried, ground banana. The beans ferment with the banana mixture for five days. It’s a unique step that gives the coffee a creamy texture with super subtle banana undertones.
Following fermentation, the coffee beans are pre-dried on open patios and then mechanically dried in static silos to ensure consistency. Finally, a 30-day stabilization period allows the flavors to meld.
Tasting experience: wildly aromatic and tastes like a carnival! with notes of cotton candy, funnel cake, and root beer float
Country: Colombia
Farm/Lot: Various farms and producers from Tolima - Huila - Caldas
Roast: Light (City)
Process: Honey process and banana co-ferment
Varietal: Pink Borbon
Elevation: 1,700 MASL (meters above sea level)
About the coffee & process:
We loved this coffee from the second we read the description. And it lived up to the hype. Yes, the tasting notes are bonkers. But to stop there is to appreciate only a fraction of what makes Pink Borbon Cake so special.
Grown by a vibrant community of coffee producers, high in the mountains of southern Huila. Here, local farmers carefully tend to prized coffee varieties like this Pink Borbon — are are working to master innovative coffee techniques.
First, coffee cherries undergo a 48-hour pre-fermentation in sealed plastic bags — a step that helps develop depth of flavor.
Next, the cherries are de-pulped. And the beans, still covered in mucilage, are inoculated with dried, ground banana. The beans ferment with the banana mixture for five days. It’s a unique step that gives the coffee a creamy texture with super subtle banana undertones.
Following fermentation, the coffee beans are pre-dried on open patios and then mechanically dried in static silos to ensure consistency. Finally, a 30-day stabilization period allows the flavors to meld.