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REGION: Colombia, Huila, San Adolfo
ALTITUDE: 1650 - 1800 MASL
VARIETAL: Pink Bourbon
PROCESS: Honey - CARBONIC & ANAEROBIC
TASTING: Juicy, raspberry and red liquorice vibes.
Notes: 25 years ago current owners Heiner and Johanna purchased this 6-hectare farm in San Adolfo, Huila where they now have 7300 trees of Pink Bourbon. The previous owner planted the coffee trees as a homage to his wife, who he thought deserved all the rubies in the world.
El Rubi cherries undergo two layers of fermentation before being sun-dried. This begins with 36 hours of Carbonic Maceration to activate a light de-pulping process and is followed by Anaerobic Maceration at a controlled temperature for a further 24 hours. This is achieved by sealing the lightly de-pulped cherries in a grain-pro bag and submerging it in water between 12 and 15 degrees Celsius. The remaining mucilage is then washed from the bean before it is sun-dried
EXTRACTION RECIPE:
Dose: 21g in
Yield: 40g out
Run time: 30 seconds (incl. 10s pre-infusion)