How Does Coffee Processing Shape San Luis Pink Bourbon?
San Luis Estate in Colombia is owned by Omar Arango, who has grown coffee for more than thirty years. Ripe cherries are washed and sorted in mountain spring water, then depulped and demucilaged before going onto African raised beds for 24 hours of sun drying. The estate is one of only two certified origins in Colombia for the natural Pink Bourbon mutation, a cross of Red and Yellow Bourbon that yields very little.
The anaerobic honey process keeps the cup bright and fruit-forward, with peach, cherry and aiyu jelly notes and a roselle and kumquat acidity. Cherries grow around 1800 meters, and the sweet peach aroma shows in the dry grounds while cherry builds during brewing. The Typica released alongside it is also uncommon in Colombia. Careful sun drying coffee beans on raised beds protects the sweetness this lot is known for.
Omar Arango of San Luis Estate in Colombia has over thirty years of coffee-growing experience, constantly refining his specialty coffee processing techniques and pursuing optimal results from picking and grading to resource utilization. The estate uses mountain spring water for washing and sorting, and after depulping and demucilaging, the beans are placed on African raised beds for 24 hours of sun drying. It is worth noting that San Luis Estate is one of only two certified origins in Colombia for the natural Pink Bourbon mutation, which arises from a natural cross between Red Bourbon and Yellow Bourbon and is extremely scarce in yield. The Typica that Front Street is releasing this time is likewise rare in Colombia and offers outstanding flavor. Next, we will introduce in detail this Pink Bourbon anaerobic honey process's origin information, flavor characteristics, and mouthfeel performance.
Introduction to Front Street Colombia Luis Estate
Omar Arango, the owner of San Luis Estate in Colombia, has been growing coffee for over thirty years. He has always focused on improving the processing techniques and quality of specialty coffee, continuously learning more efficient picking and grading methods, and making full use of surrounding resources to achieve the best results.
Once the coffee cherries from San Luis Estate are picked, they immediately enter the processing stage. Mr. Omar Arango uses local mountain spring water for washing and sorting. After removing the skin and pulp, the beans are placed on African raised beds for 24 hours of natural sun drying.
In addition, San Luis Estate is one of only two certified origins in Colombia for the natural Pink Bourbon mutation. Pink Bourbon comes from a natural cross between Red Bourbon and Yellow Bourbon and is extremely rare. The Typica being released this time is also uncommon in Colombia and has an excellent flavor performance.
Front Street Colombia Luis Estate Pink Bourbon Anaerobic Honey Process
Country: Colombia
Estate: Luis Estate
Altitude: 1800M
Variety: Pink Burbon (Pink Burbon)
Flavor "Main notes: peach, cherry, aiyu jelly. Cupping flavors: cherry, sweet peach, fructose."
Mouthfeel Description "The dry aroma carries sweet notes such as peach, and during brewing the cherry-like aroma is continuously released. On the palate, the acidity is bright, presenting the acidic fragrance of roselle and kumquat, interwoven with the fragrance of aiyu and lemon, as if tasting aiyu jelly bite by bite. After the temperature drops, a faint floral note emerges, and the fructose sweetness gradually becomes clearer, accompanied by a little lemon, making the coffee's layers even richer.
The above content is compiled by CoffeeHunters, a coffee news website.
