Variety: Pink Bourbon
Process: Ice Fermentation (120hr)
Producer: Don Jairo
Farm: Finca Castellano
Region: Armenia, Quindio
Elevation: 1600 MASL
With notes of Umeshu (Japanese Plum Wine), aroma of Strawberry, acidity of Grapefruit, and sweetness of Pear, this is one of the most memorable and tastiest coffees we have ever come across!
After harvesting, the coffee cherries underwent 16-hour dry aerobic fermentation, and then 120-hour fermentation at freezing temperatures (hence the name Ice Fermentation). This process resulted in a delicious coffee with wine-like character but very well-rounded and refined silky texture, like a fine Ice Wine, or to be even more accurate, a nice Umeshu (Japanese Plum Wine) or Sakura Sake.
About the Producer:
Don Jairo is a 63 year old engineer who worked as a dry-mill manager for 30 years for a large Colombian exporter. Don Jairo comes from a long line of coffee farmers in his family, but only really got into the business 35 years ago when his father got very sick, and he was forced to take over the day-to-day tasks. After several years of managing his father's farm, he was able to save up and buy a farm of his own!
Over the years, due to the record low commodity price of coffee, Don Jairo began experimenting with more exotic and sought-after varietals, such as Gesha and Pink Bourbon, to tap into the specialty coffee market, which pays higher and truly sustainable prices that reward them by the quality produced, and earn a better living for his family.