Taste: Lychee | Raisin | Papaya
Sweetness:
Body:
Acidity:
Brew methods: Filter | Immersion | Espresso
Varietal: Pink Bourbon
Process: Washed, Anaerobic
Origin: Circasia, Quindio, Colombia
Altitude: 1700 - 1800 M.A.S.L
Owner: Sebastian Gomzez
Farm Info:
Sebastián , along with his team of pickers, harvests only the ripest cherries. Then, the cherries are placed in the sorting area at La Divisa farm, where the sorting team hand-sorts and floats them to remove any low-density, underripe, or defective cherries. Once sorted, the coffee cherries are packaged in grain pro bags and transported to Cofinet’s processing centre, La Pradera. Once at La Pradera, we continue with our quality protocols of sorting. We start by placing coffee cherries in water tanks to float them and to remove any low-density beans and external material.
Afterwards, the cherries undergo a 30-hour underwater fermentation—a critical step that enhances the coffee's flavour profile. We do this controlled fermentation process as it allows the sugars, organic acids, and other compounds within the cherries to break down gradually, stimulating the development of a delicate yet interesting profile. The 30-hour fermentation period is carefully calibrated to strike the perfect balance between developing flavour complexity and preserving the coffee's inherent qualities. This results in a harmonious balance of sweetness and acidity, giving our washed coffees a bright and lively character.
After fermentation, the cherries are pulped, and the mucilage is thoroughly washed away. The
water used in our washing process is recycled and reused for floating subsequent batches of
cherries. The wastewater generated during our washed process is then treated using our green filtration system. This system filters the water through a series of specialized tanks before irrigating it into vetiver grass beds. Through this natural filtration process, the water is purified and released as oxygen. As a result, no contaminated water is discharged from our processing centre, ensuring an environmentally sustainable operation.
Once coffees are washed they are spread out on raised beds in greenhouses when they are
exotic varieties or in our elbas drying station for bigger lots. The team monitors them closely to ensure even drying and optimal quality. We aim for 9.5%-11% moisture content, which is the perfect point for us. Our greenhouse concentrates a temperature range of 20 to 38°C, which helps us to maintain a constant drying time for our coffees.