Chamomille Washed
$
9.8
/lb
This Pink Bourbon is the result of Andrés’ curiosity and drive to innovate. He begins by creating a concentrated chamomile infusion, which is then incorporated into the mosto used to ferment the coffee beans. The process brings out a refined and expressive cup profile, with floral notes, hints of cinnamon, pistachio, and cardamom, a creamy texture, and soft citrus undertones.
Taste Profile
Variety
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How this coffee was produced
Honey with chamomile infusion added to the fermentation
Harvesting & Selection
Ripe cherries are hand-selected and floated to remove defects.
Processing and Fermentation
A chamomile infusion is prepared by steeping chamomile flowers in hot water and allowing them to extract for 48 hours to obtain a concentrated liquid. The coffee is then depulped, leaving the mucilage intact, and placed into a fermentation tanks where the concentrated chamomile infusion is added. The coffee ferments for 72 hours before undergoing a light wash to remove the remaining mucilage.
Drying
The coffee is dried on sun-bed driers for 10 to 15 days until it reaches 11% moisture content.
Andres Martinez
Andrés, a Biochemical Engineering who's always been marked by his coffee-growing roots, which motivated him to pursue a professional career linked to the coffee world.
El Sendero
He now owns two farms, both in Cauca: one, where he grows varieties such as Geisha, Chiroso, and Papayo, and another with Bourbon Rosado, Geisha, and Sidra. While he's in the process of improving his processing structure and capacity, he has set up cherry collection points in Nariño and Cauca, where the coffee beans are processed to ensure a bigger and standirize volume.
1750 m
4 Hectares & 3 employees
Geisha, Chiroso, Pink Bourbon, Polisperma, Caturra
April - May
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