Sebastian Gomez Pink Bourbon Carbonic Maceration - Filter
ABOUT THIS COFFEE
Grown by Sebastian Gomez at Finca La Divisa. This coffee was picked and transported the
same day to Finca La Pradera (Cofinet’s processing station). This lot was exposed to a dry
anaerobic fermentation for 24 hours.
Afterwards it was placed inside grain pro bags and sealed for 60 hours maintaining temperature below 22 degrees Celsius by placing the coffee in a temperature stabilizing bath. Later the coffee was placed on raised beds below 35 degrees Celsius until ideal moisture content was achieved.
This microlot is 100% Pink Bourbon. This variety is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.