Pink Bourbon IPA

Campo Hermoso is a project by Edwin Noreña, located in Circasia, Quindío. One of his coffees is the Pink Bourbon IPA, which is processed using the following method:

The cherries are harvested at a ripeness level of over 20° Brix and then soaked in water for 2 hours. This is followed by a first carbonic maceration of the whole cherries for 96 hours. Afterward, the cherries are depulped, with 100% of the mucilage retained.

This is followed by a second carbonic maceration for 72 hours, during which must infused with IPA beer and C4 hops is recirculated every 24 hours.

The coffee is then dried on African beds under special shade cloth in the sun for 24 days, until it reaches a moisture content of 10.5%.

Variety: Pink Bourbon
Process: Honey – IPA Carbonic Maceration
Flavor Notes: Malty, citrusy, with notes of aromatic lime, lemon, and orange peel
Region: Colombia – Quindío
Altitude: 1750 masl
Score: 87+