#010 Bourbon Pimienta - Oscar Hernandez (WCIGS '24 2nd)
#010 Bourbon Pimienta - Oscar Hernandez (WCIGS '24 2nd)
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Variety: Bourbon Pimienta
Farm: Los Nogales, Oscar Hernandez
Region: Pitalito, Huila - Colombia
Altitude: 1870-2000 masl
Processing: Anaerobic washed
- Picking only ripe cherries
- Cleaning and disinfection with water to get rid of impurities and unwanted microorganisms
- density selection by floating
- thermal shock: 80°C warmer for 20 seconds followed by cold water for 5 minutes
- pulping, but the pulp is pressed and added again to use their sugars in upcoming fermentation
- 120h fermentation in bags with added yeast
- sun drying for 15 days
Flavor palette: intense in both sweetness and acidity, complex, juicy, blackberry, passionfruit, herbal, pink pepper
Description
Description
This coffee is different from anything we have had before. Looking at the processing we are not wondering why - super intense. By the way, the varietal can at the moment only be found at Los Nogales since it is their creation.
The unique thing here is the aftertaste for which we are a little bit lacking the vocabulary for since it is something completely new to us. We think of pink pepper. You are very welcome to leave us some feedback.
On top with this coffee you will get most of what a big natural is offering you. Pink and red fruit characteristics like (rasp-/black-) berry-candy, tropicals and a high complexity. A real treat for all out there who are looking for something out of the ordinary.
Transparency
Transparency
- The lot OH 60 is imported by CATA Exports.
- Farmgate: 23 USD/kg
- We paid 31,72€/kg to CATA Exports, including import and taxes.
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