Colombia - La Leona, Washed

Tamarind candy like, mandarin orange, apricot, sweetness from sugar cane & chocolate after taste.

Description

The Coffee and The Process

This coffee was grown by Luz Helena Salazar at the farm La Leona. This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were exposed to 30 hours to underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved.

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

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