Tasting Notes: Lavender, Rose, Jasmine
Region: Huila
Altitude: 1730 m
Type: Pink Bourbon
Processing: Cold Washed
Score: 87
 
Fruits harvested at 26-30 Brix degrees are separated according to density. The peeled coffees are placed in Grain-pro bags and kept in a room at 10-13°C for 76 hours. After prolonged fermentation time at low temperature, it is washed and separated from its mucilage. It is dried under direct sun for 3 days and in the shade for 23-25 days.
 
About Cold Process
While trying different ways to reach the taste profile they are looking for, Rodrigo starts to implement a new method they call cold fermentation in 2015. In this method, the coffee is taken to a cooling room after it is separated from its fruit. By extending the fermentation time at low temperature, flavors are enriched.