Colombia 
José Giraldo, Panela Sticky
Location: Huila, Colombia
Process: Double Washed, Triple Anaerobic
Varietal: Pink Bourbon
Cup Notes: Pomelo, Nectarine, Lemon Cake

José Giraldo of Café 1959 brings us a Pink Bourbon varietal that jumps out of the cup with notes like sweet citrus and juicy nectarines. Rounding out the clean cup are sweet lemon tart/cake notes that linger for a smooth finish. 

The Pink Bourbon coffee cherries are harvested ripe and begin the first stage of anaerobic fermentation during an overnight trek from the farm to the processing facility. Upon arrival, the cherries are pulped, washed, and placed in sealed tanks to undergo another anaerobic fermentation for 24 hours. They will repeat the wash, rinse, and sealed 24-hour fermentation cycle again before being moved to raised drying beds in a shaded environment. As a final step, the coffee undergoes a slow and prolonged drying process to cap off José’s double washed and triple anaerobic process.