colombia coffee
Colombia - Pink Bourbon Punch Natural Anaerobic
by the bean cartel coffee roasters · melbourne, australia
expect tropical fruit. this is colombia - pink bourbon punch natural anaerobic, an anaerobic colombia from the bean cartel coffee roasters.
tropical fruit
the bean
- origin
- colombia
- process
- anaerobic
- varietal
- pink bourbon, bourbon
- status
- in stock
this colombian coffee is built around pink bourbon and bourbon varietals, processed using an anaerobic natural method. anaerobic fermentation means the cherries are sealed in oxygen-deprived tanks before drying whole on the fruit, which concentrates sugars and intensifies the tropical fruit character in the cup. expect a sweet, fruit-forward profile with the kind of depth that comes from both the varietal and the processing. it suits brew methods that let those fermented fruit qualities open up, so a filter method like pour over or aeropress gives you clarity, while espresso will push the sweetness and body forward.
common questions
What does Colombia - Pink Bourbon Punch Natural Anaerobic taste like?
this coffee leads with tropical fruit flavors, shaped by the anaerobic natural process, which amplifies the sweetness and fermented complexity that pink bourbon and bourbon varietals can produce.
How is Colombia - Pink Bourbon Punch Natural Anaerobic grown and processed?
it is grown in colombia using pink bourbon and bourbon varietals, then processed naturally with anaerobic fermentation, meaning the whole cherries are sealed in oxygen-deprived tanks before being dried with the fruit intact.
How should I brew Colombia - Pink Bourbon Punch Natural Anaerobic?
pour over or aeropress will highlight the tropical fruit clarity, while espresso will emphasize the sweetness and body that the anaerobic natural process produces.
about the bean cartel coffee roasters
good coffee in a city this serious about it doesn't survive on location alone. the bean cartel coffee roasters sits out in notting hill, duerdin street, which is not a café strip or a postcode people romanticise, and yet people keep coming back. that's not nothing. as a specialty roaster, the focus is on the beans themselves, the sourcing decisions, the roast profiles, the gap between what coffee could taste like and what it usually does. you don't end up at unit 5 by accident, you end up there because someone pointed you toward it for a reason. the regulars here are regulars for a reason too, and that loyalty in melbourne, where the options are genuinely endless, means something concrete. start with a filter if you want to understand what they're doing with the roasts.
all coffee from the bean cartel coffee roastersmelbourne, australia
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