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Colombia El Danubio



  • Coffee Category: Vibrant

    Process: Washed and sun dried on patios

    What to expect

    Pink bourbon coffees are as rare as they are unique and we are very excited to be able to showcase this small lot. The acidity of this coffee is bright with lots of citrus and tropical fruit notes that make it really stand out. The body is light and sweet with hints of nuts on the finish. This is a coffee that will linger on your taste buds longer after drinking.
  • Farmer: Jose Ortiz
    Grown: Corinto, Acevedo, Huila
    Altitude: 1500 - 1600m
    Varietals: Pink Bourbon
    Farm size: 20,000 coffee trees
    Farm Information 

    There are few countries more famous for their coffee than Colombia. And within Colombia, no region produces more coffee than Huila, a mountainous department lying in the southwest.

    It is a beautiful and great tourist attraction that has beautiful landscapes, hot springs and beautiful coffee. Huila coffee is characterized by sweet notes, good acidity and intense fragrance, its cup profiles are derived from climatic and geographic factors of the region. El Huila coffee is one of the most recognized coffee regions in Colombia with a great reputation for its consistency in the cup throughout the year.

    Finca El Danubio is owned by Mr. Jose Ortiz and was acquired in 1993. This farm is at 1,650 MASL, has 20,000 coffee trees planted and is located in the Vereda (Village) Corinto in Acevedo Municipality, in Huila Department.

    Pink Bourbon is a rare and coveted find. A hybrid of Red and Yellow Bourbon, this varietal stands out in every way—from the striking pink color of its ripe coffee cherries to the sweetly complex flavor of its beans. Even in ideal growing conditions, Pink Bourbon is challenging to cultivate. In addition to meticulous plant maintenance, farmers must isolate their crops to encourage successful cross-pollination and the ongoing production of pink fruit. Harvesting also requires extra diligence with coffee pickers looking for subtle colour nuances that separate under ripe cherries from mature ones.

    The coffee is hand picked in lots and is then weighed and placed in a water tank to separate the beans with better maturity. After the coffee has been separated it is de-pulped and left for around 19 hours in a fermentation tank to help sugar development within the coffee. To finish the coffee is given a final wash and dried on patios until it reaches an optimum water level content. After the coffee is dried it is packed in grain pro bags to help preserve quality during shipping.

  • Our espresso recipe using 20g basket
    20.5g in / 42g out
    in 27 to 32 seconds

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