Franco's Pink Bourbon
$
0
/lb
Franco’s Pink Bourbon is a very special coffee for us. After multiple fermentation trials and a lot of curiosity, Franco found the recipe that best expresses this variety. It follows a double fermentation: the first stage lasts 36 hours to stabilize the coffee and regulate temperature, followed by a second stage of 100 hours after depulping in closed tanks with water. The result is a coffee that feels incredibly creamy, floral, and beautifully balanced. In the cup, mandarin peel stands out with elegance, bringing brightness and structure. It has become one of our favorites—not only because of Franco’s story and the way he keeps refining his craft, but because the cup itself is simply outstanding.
Taste Profile
Variety
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Contact us to buy this green coffee for your roastery
How this coffee was produced
A semi-washed process with 100 hours of fermentation
Harvesting & Selection
Ripe cherries are carefully harvested and selected. They are then floated for density separation and hand-sorted to remove underripe, overripe, and dry cherries.
Processing and Fermentation
The cherries are left in open tanks for 36 hours, then depulped and fermented again for 100 hours
Drying
Dry in sun-bed driers for 2 to 4 weeks
Franco Huelgos
Franco has dedicated his life to coffee, working with his father and later receiving entrepreneurship funding to plant 19,000 Pink Bourbon's trees at 19. Now married, he manages the farm, focusing on enhancing production and developing high-quality coffee profiles after successfully reaching break-even.
Oasis
.
1700 m
4 Hectares & 6 employees
Pink Bourbon, Castillo, Cenicafe 1.
October - December
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