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Colombia Asociación Palestina Coffee

(earns 25 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Citrus And Floral Flavours / Notes
Citrus & Floral
Fruity Flavours / Notes
Fruits
Natural Flavours / Notes
Natural
Caramel Dark Chocolate Date & Fig Hops & Boozey Marmalade
Flavours & Notes
Quick Details
Origin(s): Colombia United Kingdom
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Thin
Mouthfeel
Full Bodied
Medium Balanced
Balance of Flavours
Well Balanced
With Dominant Flavours
Coffee Specification
Roast Profile: Omniroasted for both filter and espresso
Processing Method: Anaerobic Natural
Cupping Score: You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground?
Are there any specific product benefits? 100% Recyclable or Compostable Cup of Excellence
Colombia Asociación Palestina Coffee

Available as wholebeans only.

Palestina, sitting in the South of Huila, is responsible for many of that famous department's most lauded coffees. Palestina producers are a regular feature on the Colombian Cup of Excellence table, with each year's outstanding yield of the area's experimental varieties, including many Gesha and the "Bourbon Rosado" or Pink Bourbon, a Colombian favourite.

This coffee is a Pink Bourbon offering from the Asociación Palestina, an organisation that only produces naturally processed coffees and has a particular curiosity in experimental techniques and fermentations. This anaerobically fermented coffee is a great example of what can be achieved with this method: an intriguingly subtle dynamic is added to the acidity and finish with an additional layer of complexity rather than a blunt distortion of the coffee's pre-existing qualities.

Pink Bourbons are a rare hybridisation of Red & Yellow Bourbon varieties. It is a challenging variety to consistently produce due to its recessive gene, requiring careful isolation from other Bourbon varieties due to Red & Yellow's genetic dominance.

After 24 hours of fermentation without oxygen, the beans are dried for 25 days until they reach the desired moisture content.

  • Caramel | Marmalade | Dark Chocolate
  • Region | Palestina, Huila
  • Fermentation | Anaerobic
  • Altitude | 1750 masl
  • Process | Natural
  • Variety | Pink Bourbon
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