Arrived June 22nd, 2022 to Calgary Warehouse in Calgary, AB.
Forward has purchased 5 x 35kg bags of Felipe Arcila Honey + Wine Yeast Red Fruits Natural Pink Bourbon.
Felipe Arcila is one of the founders of Cofinet, an exporting partner we've been working with, in Colombia since we started in 2019. Beyond operating Cofinet, Felipe is also a coffee producer and owns coffee producing farms with his brother, Carlos, one of which is called Jardines del Eden.
Felipe grew up in coffee. His father, Jairo, purchased his first coffee farm in 1987. Now with over 15 years of experience in the coffee industry, Felipe is dedicated and driven to make a positive impact on other coffee growers' lives and projects, through shared knowledge and hand-in-hand success.
You can find more wonderful offerings of Felipe's featured here.
This farm is within the department of Quindio, near the city of Pijao. The farm was purchased with the intention of experimenting and finding new methods and approaches to push the boundaries of coffee. Here they grow many exotic cultivars, such as Gesha, Sudan Rume, SL-28, Wush Wush, Laurina, and more. Jardines del Eden is one of the highest altitude farms in the region.
After harvesting only the ripest, Pink Bourbon cherries, the lot was depulped and exposed to a dry anaerobic fermentation of 72 hours inside plastic tanks where fresh red fruits such as strawberry and raspberry and wine yeast were added. Following these unique fermentations, this coffee was dried for 12 days in raised beds.
The flavour profile of this coffee is very intense and interesting. There's a red fruit structure that screams out strawberry and cherry, the texture is juicy and gives a thought of mango. Notes of the Pink Bourbon show through in a floral quality, adding a lovely layer of complexity to this unique coffee.
Variety: Pink Bourbon
Price Forward paid per kilogram: $24.20 USD FOB
Process: Honey + Wine Yeast Red Fruits
Total kilos purchased: 175kg (5 x 35kg bags)
Harvest date: November 2021
Fermentation: the lot was depulped and exposed to a dry anaerobic fermentation of 72 hours inside plastic tanks where fresh red fruits such as strawberry and raspberry and wine yeast were added
Drying time: 12 days total drying
Drying temperature: 35 °C Max. - 18°C Min.
Altitude: 1800 - 2000masl
Region: Pijao, Quindio