Colombia | Luz Helena Salazar - Washed Pink Bourbon

Tasting Notes: Strawberry, lemonade, jasmine Origin: Armenia, Quindío, Colombia Elevation: 1450 masl Varietal: Pink Bourbon Process: Washed About: This is the description provided by the producer: Luz Helena, and the team of pickers selectively harvest only the ripest cherries. The cherries are then transported to La Leona sorting area, where the team meticulously hand-sorts and float them to eliminate any low-density, underripe, or defective beans. Once sorted, the coffee cherries are packaged in grain pro bags and transported to Cofinet’s processing center, La Pradera. Once at La Pradera, we continue with our quality protocols of sorting. We start by placing coffee cherries in water tanks to float them and to remove any low-density beans and external material. Afterwards, the cherries undergo a 30-hour underwater fermentation—a critical step that enhances the coffee's flavor profile. We do this controlled fermentation process as it allows the sugars, organic acids, and other compounds within the cherries to break down gradually, stimulating the development of a delicate yet interesting profile. The 30-hour fermentation period is carefully calibrated to strike the perfect balance between developing flavor complexity and preserving the coffee's inherent qualities. This results in a harmonious balance of sweetness and acidity, giving our washed coffees a bright and lively character. After fermentation, the cherries are pulped, and the mucilage is thoroughly washed away. The water used in our washing process is recycled and reused for floating subsequent batches of cherries. The wastewater generated during our washed process is then treated using our green filtration system. This system filters the water through a series of specialized tanks before irrigating it into vetiver grass beds. Through this natural filtration process, the water is purified and released as oxygen. As a result, no contaminated water is discharged from our processing center, ensuring an environmentally sustainable operation. Once coffees are washed, they are spread out on raised beds in greenhouses when they are exotic varieties or in our elbas drying station for bigger lots. The team monitors them closely to ensure even drying and optimal quality. We aim for 9.5%-11% moisture content, which is the perfect point for us. Rest and house recipe: We're resting this for ~14 days before brewing. V60 - 202° water, 1:16.5 ratio, 23 clicks on the Commandante C40 MK2 0:45 bloom, followed by two equal pours to total volume. Roast Level: Intensity: Whole Bean Coffee | Net wt. 8 oz.