Colombia Santa Monica Pink Bourbon Honey Rose
Colombia Santa Monica Pink Bourbon Honey Rose is a Colombia, Honey, t quite fit into our standard business model, such as experimental fermentations, rare coffee from S&W Craft Roasting.
In stock 30+ days
Details
- Origin
- Colombia
- Process
- Honey
- Variety
- t quite fit into our standard business model, such as experimental fermentations, rare
- Producer
- Jairo Arcila
Description
The Roaster's Select Program program allows us the flexibility to explore beans which don't quite fit into our standard business model, such as experimental fermentations, rare varietals, limited sized lots, and expensive treats. These beans will be available in very limited quantity, only as whole bean, and to keep the price point down and give more people a chance to try them, they will only come in a smaller bags. Please bear in mind, I'm not telling you these beans are 3x as tasty or 3x the value as our normal beans, these should be regarded as something interesting to try, or a special treat. The only reason we have these is that Nick wants to play with fun beans. These will be prepared in very small quantities, and added to inventory as they become available.What's in the cup? As with all of Jairo's Pink Bourbons, this started out incredibly clean and very light bodied... tea-like with honeysuckle in the body and rose florals in the finish. As it opens up, the process is becoming more recognizable and Natural-like with flavors of strawberry, cherry, and rose florals in the finish. I find this quite enjoyable, and not at all what I expected from this bean.Will it Spro? I expect juicy Turbos.Roast Color: 122.4 (higher is lighter)Roast Date: 5-3-26Recommended Minimum Rest: 2 weeksPink Bourbon varietal grown by Jairo Arcila in Quindio, 72 hour Anaerobic fermentation Honey process with powdered roses (read more below), dried on raised beds, 1450-1500 masl. Sold in 100g bags.Brewmaster J's Notes and Tips**S&W Santa Monica Rose Coferm Pink Bourbon Honey** early on I got mega rose notes and an herbal green note that I just couldn’t place. It reminded me of some sort of spice, but never quite put a name to it. The cups were sweet and tropical but that rose dominated. As the bag aged, that green herbal note faded and was replaced with a very distinct cherry candy note. By the end of this I was drinking a liquid version of Ludens drops mixed with rose water and a citrus zest finish. I made this both as pour over and Soupicano, both being pretty similar. These coferms are generally easy to brew. I don’t get much from changing parameters other than more/less intensity. That said, I generally don’t push them and prefer cups that are a bit lighter. Grind 66 on DF64 MPTemp 92CBrewer OreaRecipe standard 4 pour 15g/250g recipe 50/80/70/50Grind 1.1.5 on XPro Temp 92CBrewer OXO Rapid BrewerRecipe Soup 20/85, slow pump to saturate, 10s pause, full pump to get ~64g out. Dilute to 150g with brew water.More about the producer:This coffee was exposed to a wet anaerobic fermentation of 72 hours with powdered roses. Afterwards, the coffee was pulped and placed on raised beds below 35C until ideal moisture content was achieved.This microlot is 100% Pink Bourbon.Jairo Arcila is a third-generation coffee grower from Quindío, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the co-founders of Cofinet, our export partner for this coffee. Jairo’s first job was at Colombia’s second largest exporter, working as their Mill Manager for over 40 years until his retirement in 2019. Jairo bought his first coffee farm, Finca La Esmeralda, in 1987 and this is where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee on his farm in addition to working full time. Using his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatlan, Santa Mónica, Maracay, and then Buenos Aires. Now, during the harvest period, Jairo can provide jobs to the locals generating an economic impact in the community. He received great insight and expertise from his sons’ in the picking, sorting, and processing of his coffees. This insight has empowered Jairo and given him the tools needed to showcase fantastic coffees with amazing profiles from the region.