Mosto & Panela Honey Fermented Pink Bourbon By Linarco Rodriguez - Colombia

by Standout

Taste Profile This coffee delivers an exotic experience with a nuanced aroma of cocoa and honey sweetness. Exotic fruit and panela honey notes carry through from start to finish, layered with tropical fruit nuances and a silky texture. Origin Details Country: Colombia Region: Huila Producer: Linarco Rodriguez Farm: Finca Betania Altitude: 1600 m Varietal: Pink Bourbon Fermentation: 72h Anaerobic Mosto Panela Honey Process: Thermal Shock Natural Processing Method Selection Flotation: Only the ripest cherries are selected, followed by a flotation process to remove any impurities such as dried beans and debris, ensuring a clean and high-quality starting point. Fermentation: The cherries undergo a 72-hour anaerobic fermentation in sealed barrels. A special infusion of coconut oil, yeast, and natural coffee mosto in panela honey is applied at 32°C, maintaining active microorganisms and enhancing the coffee’s complexity. Thermal Shock: A controlled thermal shock i