NewPink Bourbon
Pink Bourbon Mango mosto SV19MF
Variety：Pink Bourbon
Process：Anaerobic fermentation for 20 hours in cherry and submerged fermentation for 40 hours in mucilage, in must inoculated with yeast and mango macerate.
Score：86.00
Moisture (%)：12.65%
Flavor：Caramel, sweet, honey, grapefruit, pink poma, nutty, floral, light mango
Altitude：2000 M
Harvest time：April- June, October-December
Density：790.50
Availability (kg)：450 KG
Delivery：20 days after order
| Farm |
La Cumparsita Coffee |
|---|---|
| Variety |
Pink Bourbon |
| Process |
Fermentation with microorganism |
| Region |
Cauca |
About La Cumparsita Coffee
La Cumparsita is a coffee project that was born in 2022, located in Chinchiná Caldas at an altitude of 2000 M, Sebastián is an agronomist who became the first generation of coffee growers in his family. His grandparents were coffee producers until In 1980, they decided in the same year to sell their coffee farms to dedicate themselves to the family and other endeavors in Chinchiná Caldas, none of the male children that their grandparents had saw coffee growing as their life project, until Sebastián returned to this tradition. Sebastian applied his knowledge as an agronomist implementing specialty coffee farming.
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