region-Acevedo,Huila
varietal-Pink Bourbon
process-cold natural
altitude-1700masl
This cold natural processing method was developed six years ago in collaboration with Yeison and Moises. Our goal was to deliver a clean, fruity flavour profile that highlights the natural characteristics ofthe coffee variety without any funky flavours.
Yeison has been involved in the coffee industry for many years. His passion for specialty coffee has led him to develop a deeper understanding of coffeeprocessing, roasting, and the cupping process. This expertise enables him to produce outstanding quality coffees.
region-Acevedo,Huila
varietal-Pink Bourbon
process-cold natural
altitude-1700masl
This cold natural processing method was developed six years ago in collaboration with Yeison and Moises. Our goal was to deliver a clean, fruity flavour profile that highlights the natural characteristics ofthe coffee variety without any funky flavours.
Yeison has been involved in the coffee industry for many years. His passion for specialty coffee has led him to develop a deeper understanding of coffeeprocessing, roasting, and the cupping process. This expertise enables him to produce outstanding quality coffees.
Suggest Brew Recipe:
Batch Brew:
Dose: 60-65g Water: 1L Temp: 93C
V60/Kono:
Dose: 15g Water: 250g at 93C Yield: 205g Time: 2:20
