Colombia Ciro Valencia - Multi-stage Washed Pink Bourbon
Colombia Ciro Valencia - Multi-stage Washed Pink Bourbon is a San Agustín, Huila, Colombia, Ciro’s process begins with selective harvesting of ripe cherries, which are floated and then fermented whole in plastic barrels for 40 hours. After depulping, the coffee undergoes a second fermentation in tanks for 60 hours while still in mucilage. The coffee is then washed and dried in a shaded marquesina for 15 to 20 days, depending on the weather., Pink Bourbon + Gesha coffee from Color Roasters.
In stock since: --
Details
- Origin
- San Agustín, Huila, Colombia
- Process
- Ciro’s process begins with selective harvesting of ripe cherries, which are floated and then fermented whole in plastic barrels for 40 hours. After depulping, the coffee undergoes a second fermentation in tanks for 60 hours while still in mucilage. The coffee is then washed and dried in a shaded marquesina for 15 to 20 days, depending on the weather.
- Variety
- Pink Bourbon + Gesha
- Producer
- José Lizardo Alba
Available Sizes
- 283g — $23.00 ($8.13/100g)
- 907g — $65.00 ($7.17/100g)
- 2267g — $133.00 ($5.87/100g)
Description
COLOMBIA CIRO VALENCIA - MULTI-STAGE WASHED PINK BOURBON & GESHA STRAWBERRY LEMONADE, PASSIONFRUIT, VANILLA, RASPBERRY PASTRY San Agustín is one of the coolest place in Huila. Indigenous culture and modern coffee production collide with amazing coffee growing conditions. Enter Ciro Valencia who only grows Gesha and Pink Bourbon. This is his late harvest Pink Bourbon and shows brightness and his lovely terroir. Silky and smooth with layers of tropical fruits and berries. BEAN DETAILS: ORIGIN: San Agustín, Huila, Colombia PRODUCER: José Lizardo Alba ELEVATION: 1,800 m.a.s.l VARIETY: Pink Bourbon + Gesha PROCESS: Ciro’s process begins with selective harvesting of ripe cherries, which are floated and then fermented whole in plastic barrels for 40 hours. After depulping, the coffee undergoes a second fermentation in tanks for 60 hours while still in mucilage. The coffee is then washed and dried in a shaded marquesina for 15 to 20 days, depending on the weather. TASTING NOTES: Grape, melon, green apple, clean ROAST TYPE: Light Farm Level Finca El Roble is located in San Agustín, Huila, Colombia, and is managed by Ciro Valencia, a second-generation coffee producer. The farm spans 2 hectares at 1,800 m.a.s.l., where Ciro grows 5,000 Pink Bourbon trees and 3,500 Geisha trees. Ciro’s process begins with selective harvesting of ripe cherries, which are floated and then fermented whole in plastic barrels for 40 hours. After depulping, the coffee undergoes a second fermentation in tanks for 60 hours while still in mucilage. The coffee is then washed and dried in a shaded marquesina for 15 to 20 days, depending on the weather. Ciro Valencia began working alongside his father in the early 1980s, learning the fundamentals of coffee cultivation. When he inherited Finca El Roble in 1990, he continued with his father’s legacy selling coffee through the local cooperative, but the prices never felt right. When Colombia’s Cup of Excellence competition emerged, it sparked in him the determination to produce high quality lots. He heard about Pink Bourbon, sought out seeds, and planted them with the hope of achieving higher cup scores. Since then, each harvest has been an opportunity to refine his processes and push for better quality.