Colombia | Palo De Rosa - Whole Bean
Whole Bean Coffee
[KUH-LUM-BEE-YUH • PA-LOW • DE • ROW-SA]
Process: Washed
Honeydew, Limeade, Rhubarb
From a select group of producers in Huila, who have shown great care in agronomic and post-harvest management. Producing oustanding quality Pink Bourbon lots. Cherries are handpicked, fermented for 36-48hrs and are washed then dried in ventilated solar dryers.
With the sweetness and body of honeydew melon, this varietal— derived from an Ethiopian Landrace— has the tartness of limeade and rhubarb.
Palo de Rosa originates from a select group of producers in Huila who have shown great care in agronomic and post-harvest management, and are thus able to coordinate in the production of outstanding Pink Bourbon lots. Palo de Rosa lots are characterized by a harvesting and fermentation process that seeks to maintain its unique quality. Ripe cherries are hand-picked, fermented for 36-48 hours, and then undergo a traditional washing process before being placed in ventilated solar dryers that ensure an even and consistent drying process.
Originally thought to be a mutation of the Red and Yellow Bourbon varieties commonly grown in Colombia, there is now evidence to suggest Pink Bourbon is an Ethiopian landrace variety, arriving in Colombia via unclear means. Regardless, Pink Bourbon is a coffee unique in appearance and flavor profile. Farmers must carefully manage crop placements to ensure the proper cross-pollination of cherries that can range in color from light red to soft orange. During harvest, pickers must pay extra attention because determining ripeness requires some inspection and isn’t as simple as choosing only the reddest cherries. This challenging process produces complex flavors.
Whole Bean Coffee
[KUH-LUM-BEE-YUH • PA-LOW • DE • ROW-SA]
Process: Washed
Honeydew, Limeade, Rhubarb
From a select group of producers in Huila, who have shown great care in agronomic and post-harvest management. Producing oustanding quality Pink Bourbon lots. Cherries are handpicked, fermented for 36-48hrs and are washed then dried in ventilated solar dryers.
With the sweetness and body of honeydew melon, this varietal— derived from an Ethiopian Landrace— has the tartness of limeade and rhubarb.
Palo de Rosa originates from a select group of producers in Huila who have shown great care in agronomic and post-harvest management, and are thus able to coordinate in the production of outstanding Pink Bourbon lots. Palo de Rosa lots are characterized by a harvesting and fermentation process that seeks to maintain its unique quality. Ripe cherries are hand-picked, fermented for 36-48 hours, and then undergo a traditional washing process before being placed in ventilated solar dryers that ensure an even and consistent drying process.
Originally thought to be a mutation of the Red and Yellow Bourbon varieties commonly grown in Colombia, there is now evidence to suggest Pink Bourbon is an Ethiopian landrace variety, arriving in Colombia via unclear means. Regardless, Pink Bourbon is a coffee unique in appearance and flavor profile. Farmers must carefully manage crop placements to ensure the proper cross-pollination of cherries that can range in color from light red to soft orange. During harvest, pickers must pay extra attention because determining ripeness requires some inspection and isn’t as simple as choosing only the reddest cherries. This challenging process produces complex flavors.
Whole Bean Coffee
[KUH-LUM-BEE-YUH • PA-LOW • DE • ROW-SA]
Process: Washed
Honeydew, Limeade, Rhubarb
From a select group of producers in Huila, who have shown great care in agronomic and post-harvest management. Producing oustanding quality Pink Bourbon lots. Cherries are handpicked, fermented for 36-48hrs and are washed then dried in ventilated solar dryers.
With the sweetness and body of honeydew melon, this varietal— derived from an Ethiopian Landrace— has the tartness of limeade and rhubarb.
Palo de Rosa originates from a select group of producers in Huila who have shown great care in agronomic and post-harvest management, and are thus able to coordinate in the production of outstanding Pink Bourbon lots. Palo de Rosa lots are characterized by a harvesting and fermentation process that seeks to maintain its unique quality. Ripe cherries are hand-picked, fermented for 36-48 hours, and then undergo a traditional washing process before being placed in ventilated solar dryers that ensure an even and consistent drying process.
Originally thought to be a mutation of the Red and Yellow Bourbon varieties commonly grown in Colombia, there is now evidence to suggest Pink Bourbon is an Ethiopian landrace variety, arriving in Colombia via unclear means. Regardless, Pink Bourbon is a coffee unique in appearance and flavor profile. Farmers must carefully manage crop placements to ensure the proper cross-pollination of cherries that can range in color from light red to soft orange. During harvest, pickers must pay extra attention because determining ripeness requires some inspection and isn’t as simple as choosing only the reddest cherries. This challenging process produces complex flavors.
