LCC Roastery

Taste: berry based flavor and maple syrup, citrus fruity taste; with some toffee sweetness hint, medium body clean cup

Pink Bourbon is very hot this year, nearly all independent roasters (and even Starbucks Reserve) are tracing this variety. A hybrid of Red and Yellow Bourbon, this varietal stands out for its pink colour of its ripe cherries and the sweetly complex flavor. Pink Bourbon is challenging to cultivate, farmers must isolate their crops to encourage successful cross-pollination. Harvesting also requires extra attention, pickers have to look for subtle colour nuances that separate underripe cherries from mature ones. I sourced this lot from Blossom Valley Intl., based in Tai Chung, while I’m attending the SCA Brewing class there last year.

Huila is part of the Andean region, where Pink Bourbon was first discovered (Cafe Imports: Pink Bourbon – San Adolfo). Coffee from this region are balanced and complex with a high valuation of their acidity. Pitalito, together with other recognised regions in Andean high mountain range area, influenced by the positive environmental characteristics such as the soil, climate, vegetation, rainfall, altitude above sea level, etc.

Mr. Ortiz, owner of the Farm Lanadas, after picking the mature fruits, fermented the cherries during 8 hours, then the wet fermentation was prolonged for 24 hours getting unique attributes to this well balance and delicate coffee with its bright and citric acidity, its medium body with caramel notes that is perceived in the fragrance and the floral notes.

• Origin – Colombia
• Region – Pitalito, Huila
• Farm – Lanadas
• Altitude – 1769m
• Cultivar – Pink Bourbon
• Process – Washed
• Source – Blossom Valley Intl., Taiwan (Traceability ICO3-279-01477)

Roast-to-order $100/200g or $70/100g for Lantau neighbours. Please order on FB messenger http://m.me/lccroastery or WhatsApp at 94638661.