Cesar is a teacher and academic of profession, and has decided to dedicate
himself to working with communities and farms in the department of Huila,
through his knowledge of microbiological and floristic issues.
He has been able to transmit his knowledge and implement it with the
Alexander Jimenez farm to produce this pink Bourbon coffee.
This is a washed coffee, with a fermentation based on the PH of the mass
of going up to 3.5-3.2
This fermentation will be carried out seeking to highlight high and bright
acidity and fresher body, with a fruity that does not overshadow the
aromatic characteristic of the variety.
Region : Huila / Acevedo
Variety : Pink Borbon
Altitude : 1,800 MASL
Process : Washed, Anaerobic
Flavor Notes : Citrus, Almond, Rosemary