Luis Anibal is a producer that is frequently favoured by baristi and roasters around the world for their innovative farming practices and unique flavours since their first exposure to the specialty coffee world in 2013. While they have been growing coffee for over 20 years, they are one of the first growers in Colombia to produce Gesha while others barely knew about the variety. Until this day, the grow some 26 different varieties and Pink Bourbon is one of their star varietal.
The Pink Bourbon that we have here is picked following a strict ripeness criteria and hand sorted. The cherries were then placed inside Grainpro bags at 20℃ for 28 hours to ferment. In this envrionment, bacteria feeds on the carbohydrates and sugars present in the mucilage. This leads to a higher concentration of lactic acid during fermentation.
Afterwards, the coffee was pulped gently, washed and placed on raised bed until it dried to 10.5% moisture content. Drink up and tell us what unique flavour notes you have discovered in your cup.