Mint Honey Pink Bourbon by Felipe Arcila

This coffee was grown by Felipe Arcila, the co-owner of Cofinet. This coffee is harvested following strict ripeness criteria, later floated and hand-sorted to remove any defects. Cherries are exposed to 72 hours of dry anaerobic fermentation with the pulp on. During this fermentation stage, dried mint leaves and tartaric acid were added. Afterwards, cherries were pulped and dried on raised beds under temperature-controlled conditions until ideal moisture content was achieved.

This microlot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.

We think it tastes like..  Pinot Noir, Red Apple , Pineapple Mint

Origin: Pijao, Quindio, Colombia

Farm and Producer: Jardines del Eden by Felipa Arcila

Botanical Cultivars: Pink Bourbon

Altitude: 1700-1900 m.a.s.l

Process: Mint/Tartaric Acid Fermentation

Soil Characteristics:  Volcanic Ashes

Annual Rainfall:  1900-2200mm

Temperature: 12-28°C