VÉNTOLA COFFEE

CUSTOM COFFEE ELIXIRS

Pink Bourbon Natural

PRODUCT PROFILE

VARIETY:
Pink Bourbon
PROCESS:
Natural
FERMENTATION:
Malolactic
TIER:
Varietals
FARM:
La Florida
LOCATION:
San Adolfo, Acevedo, Huila
ELEVATION:
1650 masl
TASTING NOTES:
Brown Sugar, Creamy body, Dark Chocolate, Rosemary, Strawberry, Sugar cane, Sweet aromatics
PRODUCER:
This product bears the coffee signature of farmer César Llantén and the guidance of Felipe Trujillo from Véntola Coffee.

THE EXPERIENCE:

Embark on a sensory journey with Colombian coffee, where the rich fragrance of brown sugar, creamy body, and hints of dark chocolate and strawberry intertwine, guided by whispers of sugar cane and rosemary’s herbal elegance. This refined brew unveils a palate of sugar cane’s sweetness harmonizing with dark chocolate, chamomile’s soothing grace, and a citron-infused citrus acidity, offering an exquisite and balanced coffee experience.

THE CHALLENGE:

Enhancing the sweetness and fruity flavors offered by the Pink Bourbon variety, with a very creamy and silky body achieved through the process.

PROCESS:

1.After picked, the mass are floated to select just the dense cherries. Also it works for cleaning the fruit from bacteries.

All the cherries are selected by hand just the ripe 90% and over ripe 10% aprox. 3. The mass is kept in a tank to start the aerobic fermentation and the acetic process. It gives the fruity smell and taste of the coffee.

4.After 12 hours of fermentation, the cherries are packed in fermenter tanks during one week. 5.Cherries are spread in the sunbeds driers for 5-6 weeks until the grain is under 11% of moisture. 6.The coffee is kept in Grain Pro bags with cherry cover at least 2 weeks before its milled and exported.