Candy Cane Bark - Colombia
This is a coffee that tastes like Christmas. In the cup we get candy cane, cinnamon, cardamom, and chocolate. We think this is a wild espresso, a very unique filter brew and the most interesting flat white. Merry Christmas and Happy Holidays.
250G
- Variety: Pink Bourbon
- Country: Colombia
- Region: Cauca
- Process: Thermal Shock
- Altitude: 1930 MASL
- Harvest: Late 2024
- Producer: Alex & Diego Bermudez
- Farm: Finca El Paraiso
- Roast Level: Medium - Light
In the cup
In the cup we get candy cane, cinnamon, cardamom, and chocolate. This coffee has a chocolate mint profile with a creamy body and a cinnamon finish. Christmas in a cup.
Funky
Process
About The Producer
Diego, one of the owners of El Paraiso, is a mastermind of Coffee Processing. He employs bio reactors and a meticulous selection of microorganisms to precisely control every aspect of the fermentation process, including temperature, pH, sugar content, and microbial load. This level of precision results in a coffee that is unparalleled in its complexity and flavor profile.
Processing
The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness. Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 12 hours submerged in water with Saccharomyces cerevisiae culture medium. Then the coffee is pulped and mixed with the leachates collecting in the cherry fermentation to increase the level of precursors in the seed and then a thermal shock wash process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process.
Variety
Pink Bourbon is a variety primarily grown in Huila, Colombia and while newer, it has quickly grown in popularity for its bright, sweet and aromatic profiles. It is now known to be an Ethiopian Landrace but further information is not available at this time.
Transparency
Direct
Roasted Costs