Pink Bourbon from Gabriel Castaño in Huila, Colombia
Showing creamy tropical complexity, this Pink Bourbon variety has a sweetness reminiscent of banana bread and was carefully grown by Gabriel Castaño on his farm, La Granada. Cherries were kept in an anaerobic environment for 48hrs, then fermented in tanks for 72 hours before being washed and then dried on raised beds for 20 days.
Producer: Gabriel Castaño
Origin: Huila, Colombia
Variety: Pink Bourbon
Processing: anaerobic for 48hrs, then fermented in tanks for 72 hours before being washed and dried on raised beds for 20 days
Tasting notes: tropical fruits, lactic acidity, banana bread