Zoom Colombia la Primavera - Limited
Zoom Colombia la Primavera - Limited
Zoom Colombia la Primavera - Limited

Colombia la Primavera - Limited

pearvanilla beanlime
$20.00

More Info:
This offering from Freddy Correa is one of the most complex coffees we've had the pleasure of roasting this past year, and is a great example of how the topography of Colombia allows producers there to achieve flavor profiles generally associated with other countries. In fact, when we first cupped this we were surprised to find it wasn't a Kenyan. When first brewed, expect a lively orange juice-like acidity with hints of lemongrass and ruby red grapefruit. As it cools the sweetness comes to the forefront with notes of pear, vanilla bean and key lime.

Producer:
This coffee is grown by Freddy Correa on his farm La Primavera in the Bajo Encanto village, and brought to us through Elias and Shady from Forest Green Coffee Developers.

Process:
Pink Borbon, was developed with 2 fermentation processes, of 24 hours of Pre-pre-fermentation in cherry, followed y 36 hours of aerobic fermentation in bags in mucilage, and finished drying on raised beds for an average of 15 days.

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Farm: La Primavera
Region: Risaralda
Process: Washed
Variety: Bourbon
Elevation: 1500 masl
This offering from Freddy Correa is one of the most complex coffees we've had the pleasure of roasting this past year, and is a great example of how the topography of Colombia allows producers there to achieve flavor profiles generally associated with other countries. In fact, when we first cupped this we were surprised to find it wasn't a Kenyan. When first brewed, expect a lively orange juice-like acidity with hints of lemongrass and ruby red grapefruit. As it cools the sweetness comes to the forefront with notes of pear, vanilla bean and key lime.
This coffee is grown by Freddy Correa on his farm La Primavera in the Bajo Encanto village, and brought to us through Elias and Shady from Forest Green Coffee Developers.
Pink Borbon, was developed with 2 fermentation processes, of 24 hours of Pre-pre-fermentation in cherry, followed y 36 hours of aerobic fermentation in bags in mucilage, and finished drying on raised beds for an average of 15 days.