Green coffee - Colombia - Sigilo - Perla Negra - Pink Bourbon - Washed - Thermo Shock

This exceptional pink bourbon comes from the farmPerla Negrain the high altitudes ofPitalito (Huila)at an altitude of 1,780 meters. The Pink Bourbon variety is among the most exciting Colombian selections – known for its floral clarity, vibrant citrus structure, and elegant sweetness.

This coffee is produced by the teamSigilo, which sees itself not only as a producer, but as a partner of nature and roasters. Sustainable agriculture, biodiversity-promoting cultivation methods, and individually tailored processes are at the heart of its philosophy. The goal is to create coffees that set standards both sensorially and ecologically.

The processing is carried out asWashed Thermal Shock– a precise, innovative process for maximizing aromatic complexity:

First, only fully ripe cherries are selected and pre-sorted in the water tank (floaters are removed). This is followed by a 48-hour anaerobic fermentation of the whole cherry. After pulping, the coffee ferments for another 48 hours with mucilage, controlled by musto and the addition of yeast for precise temperature and pH control.

Finally, a thermal shock is applied: The beans are immersed in hot water to abruptly stop the fermentation and seal in the volatile aroma components built up during the process within the core of the bean.

The drying process begins with three days on African raised beds in a parabolic dryer, with hourly turning. This is followed by a gentle final drying in a dehumidifier to ensure aromatic stability. After 15 days of stabilization, the coffee reaches a moisture content of approximately 10% (EP5, max. 3 defects per 25).

The result is an expressive, clearly structured, and at the same time creamy-syrupy coffee with impressive balance.

The wine reveals intense aromas of lemongrass, citrus, and brown sugar in the cup. On the palate, green grape, orange, and lemon zest dominate. Intriguingly, the aromatic profile intensifies as it cools. The acidity is juicy, citrusy, and well-balanced across the entire temperature range. The body is creamy and syrupy from the start, and the finish is long and distinctly citrusy.

A light roast is recommended to bring out the floral, citrus, and sweet notes to their fullest. After at least five days of degassing, the coffee reaches its full potential – ideally in a ceramic V60 or origami dripper, whose material conductivity allows for particularly stable extraction.

Sigilo understands coffee production as a responsibility towards the planet and its partners. Sustainable cultivation, conscious resource use, and innovative processes form the basis of their work.

With its thermal shock process, Perla Negra sets new standards in precision and aroma definition. By selectively stopping fermentation, volatile aroma components are preserved – resulting in clearly recognizable, defined flavor notes with exceptional transparency.

This Pink Bourbon is an expression of this philosophy:

A combination of excellent genetics, controlled fermentation and technical precision – a coffee with clarity, energy and modern elegance.