colombia coffee · cup of excellence
Colombia Colombia La Miel Pink Bourbon Double Anaerobic Natural Filter
by passport specialty coffee · northgate, australia
you'll taste stone fruit before winey. this is colombia colombia la miel pink bourbon double anaerobic natural filter, an anaerobic colombia from passport specialty coffee.
stone fruitwineymilk chocolatedark chocolate
the bean
- origin
- colombia
- region
- huila
- process
- anaerobic
- varietal
- wush wush, pink bourbon, pacamara, bourbon
- status
- in stock
this is a cup of excellence lot from huila, colombia, carrying a mix of wush wush, pink bourbon, pacamara, and bourbon varietals. it went through a double anaerobic natural process, meaning the fruit-covered cherries fermented twice in oxygen-deprived conditions before drying, which concentrates and intensifies the sugars. the result is a heavy-leaning cup with stone fruit and winey characteristics alongside milk and dark chocolate. roasted for filter, it rewards slower brew methods, pour over or filter drip, where clarity and sweetness can open up without the intensity becoming muddy.
common questions
What does Colombia Colombia La Miel Pink Bourbon Double Anaerobic Natural Filter taste like?
expect stone fruit and a winey quality in the foreground, backed by milk chocolate and dark chocolate in the finish. the double anaerobic natural process pushes those fruit-forward and fermented characteristics to the front of the cup.
How is Colombia Colombia La Miel Pink Bourbon Double Anaerobic Natural Filter grown and processed?
it is grown in huila, colombia, using a blend of wush wush, pink bourbon, pacamara, and bourbon varietals, and was recognised as a cup of excellence lot. the coffee undergoes a double anaerobic natural process, fermenting whole cherries twice in sealed, oxygen-deprived tanks before drying.
How should I brew Colombia Colombia La Miel Pink Bourbon Double Anaerobic Natural Filter?
this coffee is roasted for filter, so pour over or batch filter are the most suitable methods to highlight its stone fruit and chocolate characteristics. a slower, controlled brew will help balance the winey intensity that comes from the double anaerobic process.
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