Green Coffee - Colombia - El Diamante - Pink Bourbon - Scoby Kombucha - Natural "SKF"

Edilberto grows his beautiful Pink Bourbon on the Finca El Diamante at 1,650 m above sea level and places great importance on the quality of the plantation. Four years ago he replaced his Caturra stock with Pink Bourbon because he was impressed by the productivity, maturation and growth of this variety. His dream was to grow a high-priced coffee. Edilberto considers himself a lover of coffee cultivation, which he practices with passion every day.

However, after starting to produce and process his coffee on his farm, he realized that the flavor changes compared to the Caturras were not what he expected. Jose from Café 1959 met Edilberto at a coffee event at the SENA of Pitalito. Since Café 1959 specializes in high-quality processing, they decided to form a partnership. Edilberto's coffee cherries are now processed at Café 1959's facilities in Quindío in order to obtain a premium price for the high-quality coffee cherries he produces on his farm.

The first 12 hours of fermentation take place during the night trip in the truck from Acevedo to Armenia, Quindío (Café 1959 facilities). Upon arrival, the cherries are placed in open tanks. The total fermentation time is 348 hours.

After the first 8 hours of fermentation, the coffee mass (volume and temperature) forms a layer on the surface, which is made from the pectin of the cherries. This layer is similar to the SCOBY layer that forms during the kombucha process (hence we gave this coffee this name). This "layer" on the surface helps the microorganisms to multiply and the sugars to break down.