Többlépcsős Anaerob Fermentáció (dehidratált sárgadinnye és borélesztő hozzáadásával)
Flavour
Floral notes, Honey, Cantaloupe
The Colombia Pink Fruits is a true flavor bomb, combining the highest level of specialty coffee cultivation with precise, modern fermentation technology. The lot is based on the rare and popular Pink Bourbon, and the Caturra variants, which provide excellent body, all made unforgettable by an extremely complex, multi-stage process.
Processing and Fermentation
This coffee is no accident; every single bean is made according to a strictly controlled, multi-stage technological protocol:
Strict Selective Harvest: The protocol requires that at least 95% of the delivered coffee cherries must be perfectly ripe. The sugar content of the beans is precisely measured: only cherries with an extremely high Brix value of 18–20 (exceptionally sweet) can be selected.
120-hour Anaerobic Fermentation (as whole cherries): The coffee ferments in sealed, 200-liter barrels in an oxygen-free environment for a full 120 hours. The temperature is kept constant at 18 °C throughout, and special wine yeast is added to the tanks for complex aromas. After this, the beans are de-pulped.
72-hour Secondary Fermentation with Cantaloupe: The de-pulped coffee beans undergo a second, 72-hour anaerobic fermentation. During this, carbon dioxide (CO₂) is injected into the tanks, and dehydrated cantaloupe and pure fruit glucose are added. The pH level is continuously monitored during the process to ensure perfect balance.
Controlled, Slow Drying: The beans are placed in mechanical dryers, where they are dried at a low temperature of 40 °C for about 5 days, at an extremely slow pace. This gentle process guarantees the fixation of flavors.
15-day Stabilization: After drying, the coffee is packed in hermetically sealed GrainPro bags and rested for 15 days to allow the flavors to fully develop and refine.
Sebastian Ramirez's family farm, Finca El Placer, is located in Quindio, Colombia. It's no coincidence that the farm is also referred to as "Pleasure Land," as this feeling is reflected in every cup of coffee that comes from here.
The 1000-hectare plantation lies at an altitude of 1500-1744 meters above sea level, where cool nights and sunny days create perfect conditions for the balanced ripening of coffee cherries.
The farm has been managed for over ten years by Sebastian Ramirez, a fourth-generation coffee grower in the family. His self-developed fermentation processes not only enhance the intensity of the flavors but also minimize water consumption, thus contributing to the sustainability of production.
Serving suggestion
Input quantity
18g
Output quantity
40g
Time
25 - 30 s
Water temperature
92 °C
V60 recipe recommendation:
Coffee: 18g
Water: 300g
Grind: corse filter grind, (can be slightly corser than average V60)
Water temperature: 95C-98C
Total time: 2:00 minutes - 2:30 minutes
The above recipe is only a recommended preparation method; feel free to change it, experiment with the settings according to your equipment and taste, but it is important to always use filtered water when making coffee!
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