Colombia La Divisa CM Natural
Region: Circasia, Quindo
Location: La Divisa
Elevation: 1900 - 2200 MASL
Variety: Pink Bourbon
Process: Carbonic Maceration Natural
Flavour Notes: Caramalised Peach, Red Rose, Pineapple Haribo
Located towards the Western coastline of Colombia, Sebastian Gomez continues his journey into farming exotic varieties at La Divisa. Gomez plants Castillo, Variedad-Colombia and this particular lot - pink bourbon. A natural mutation of yellow and red bourbon originally found in San Adolfo, Hulia in Colombia, was the beginning of this vivid fruit cultivation.
Strict rules are applied in picking only the ripest fruits that are later hand sorted. Sorted cherries are then placed inside plastic tanks for 42 hours whilst adding carbon dioxide and removing oxygen to let the bacteria get to work in fermenting the fruits. After the fermentation is done, the cherries are placed on raised beds to dry under the temperature of 35 degrees Celsius.
This results in immense depths of sweetness, aromas that make you question if it is actually coffee. You will also find a mysterious composition of fruit acidity that is hard to put your finger on. We are detecting caramelised peach, red rose and a strong overtone of confectionary sweetness of Haribo pineapple gummy bear, which sends us back to our joyful childhood. We hope for a similar flashback for you too.