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Colombia, Libardo Ortiz Pink Bourbon

peach, citrus, iced tea

COFFEE FACTS
  • LOCATION: Bruselas, South Huila
  • HARVEST: August, 2021
  • VARIETY: Pink Bourbon
  • ELEVATION: 1800m
  • PROCESS: 24-hour full cherry fermentation, followed by 36-48 hours tanked fermentation
  • STORAGE: Green coffee frozen to preserve freshness
FILTER BREWING PARAMETERS
  • Water-to-Coffee Ratio, Drip: 17.5 : 1
  • Water-to-Coffee Ratio, French Press: 16 : 1
  • Water Temperature: 95.6°C / 204°F
BREWING WATER SPECIFICATION
  • Total Dissolved Solids (TDS): 20 ppm
  • Bicarbonate (HCO3): 18 ppm or less (most important)
  • Calcium (Ca): 5 ppm
  • Magnesium (Mg): 2 ppm
  • Sodium (Na): 2 ppm

Libardo Ortiz grows a lot of different varieties on his farm in Bruselas – a small municipality near Pitalito in the south of Huila. He is currently growing Geisha, Caturra, Colombia, Castillo, Cenicafe 1 and Pink Bourbon. He is quickly developing a reputation for his long fermentations and fruity coffees. This lot is a washed Pink Bourbon with an anaerobic natural fermentation.

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