Green coffee - Colombia - El Diamante - Pink Bourbon - Natural 120hr - Carbonic Maceration

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.

processing

The first 12 hours of fermentation take place during the overnight truck journey from Acevedo to Armenia, Quindío (Café 1959 facilities). The coffee cherries are then placed in anaerobic tanks in a temperature-controlled room for 108 hours, checking the pH every 6 hours. Once fermentation is complete, the coffee is laid out on drying beds.