Sufikafe
Bourbon Jamaica Flower Colombia
Grind type:Kernel
Quantity:
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Grind type:Kernel
Quantity:
Grind type:Kernel
Quantity:
Colombian Pink Bourbon from Huila, subjected to an anaerobic wash co-fermented with hibiscus flower, introducing new aromatic compounds into the cherry. The result is a floral, acidic, and vibrant cup with a clear finish of pomegranate and red fruits.
Details
| Country | Colombia |
| Region | Huila |
| Variety | Pink Bourbon |
| Process | Anaerobic wash co-fermented with hibiscus flower infusion |
| Altitude | 1,700–1,900 masl |
| Tasting profile | Hibiscus, red fruits, pomegranate, raspberry, floral notes |
How to prepare it in V60
| Dose | 15 g of coffee |
| Water | 250 g at 92–94 °C |
| Grind | Medium (similar to table salt) |
| Total time | 2:30 – 3:00 min |
Steps:
- Pre-infusion (bloom): 30 g of water, wait 30 seconds.
- First pour: up to 150 g, in slow circles. Reach 1:00.
- Second pour: up to 250 g. Reach 1:30.
- Drain: between 2:30 and 3:00 min total.
Serve and let it cool for a couple of minutes: the tasting notes open up as the temperature drops.
About the producer
The Pink Bourbon is an uncommon variety even within Colombian specialty coffee: it is identified by its pink cherries on the plant and by a cup that is markedly more floral and complex than classic Bourbon.