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COFFEE SUBSCRIPTION BUILDER

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SELECT HOW MANY BAGS OF EACH TYPE BELOW.

COFFEE SUBSCRIPTION BUILDER

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SELECT HOW MANY BAGS OF EACH TYPE BELOW.

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Colombia, Sergio & Didier Pink Bourbon

tropical fruit, panela, black tea

COFFEE FACTS
  • LOCATION: Bruselas, Huila, Colombia
  • FARMS: Sergio: Los Cachingos; Didier: Las Palmas
  • HARVEST: July/August, 2021
  • VARIETY: Pink Bourbon
  • ELEVATION: 1650-1700m
  • PROCESS: Anaerobic Washed (also known as Carbonic Maceration)
  • 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

Sergio Hernández Rojas is a third-generation coffee producer from a southern region of Huila called Bruselas. His farm, called Los Cachingos, sits around 1700m of elevation, which is one of the sweet spots for growing great coffee in Bruselas. I’ve seen farms of higher elevation at times struggle with growing coffee due to the colder and often windier conditions found higher up. He grows Caturra and Pink Bourbon, although this specific lot is 100% Pink Bourbon.

Didier Andrés Valencia Cerón is also a third-generation coffee producer from Bruselas. His farm, called Las Palmas, sits around 1650m of elevation, and he produces mainly Pink Bourbon.

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