Description

Produced by smallholder farmers from the communities surrounding Villamaría and processed at the Jamaica drying station in Chinchiná, Caldas, this exceptional lot showcases the remarkable potential of Colombian Pink Bourbon.

The coffee is Pink Bourbon Peaberry - also known as PB² - a rare selection of naturally occurring peaberries carefully isolated and re-sorted from Pink Bourbon lots. Instead of being separated into the local market by their smaller screen size, these unique beans are given a dedicated place in specialty coffee. The cherries undergo an innovative anoxic fermentation, using cold water to create a sealed, low-temperature environment with minimal oxygen exposure. The coffee is then slowly dried on raised beds for up to 20 days, preserving its vibrant fruit character and developing remarkable sweetness.

The cup is exceptionally juicy and vibrant, with sparkling acidity, a silky-syrupy body and intense natural sweetness. Notes of black tea, papaya, guava and golden kiwi unfold into a long, honey-like finish, creating a bright, exotic and highly expressive cup.