• Eat-A-Peach! Pink Bourbon - Durzano, Colombia
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Eat-A-Peach! Pink Bourbon - Durzano, Colombia

$36.50
$36.50
Size

About This Coffee:

Experimentation in coffee processing in Colombia has long been an inspiring movement to us at Tenfold. In order to transform average coffees, fetch better premiums, and push the boundaries of what coffee can be, producers have adopted processing techniques such as extended anaerobic fermentation, yeast inoculation, and osmotic dehydration. This coffee happens to feature all 3! 

The coffee undergoes a dry anaerobic fermentation for 72hrs with the pulp on, during which wine yeast and powderized peaches are added, along with a panela syrup to actuate the osmotic dehydration. The cherries are then pulped, and allowed to dry on raised beds until the ideal moisture content is achieved. 

This Pink Bourbon is truly an explosive coffee. Candy sweetness, peaches in spades, and a myriad of tropical fruit notes, all accented by a brilliant acidity. This coffee is one to remember!

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Country Colombia
Region/Municipality  Armenia, Quindío
Producer  Jairo Arcila
Variety/Cultivar(s) Pink Bourbon
Processing Method Honey / Anaerobic / Osmotic Dehydration
Elevation  1500 masl

Tasting Notes 

Peach Rings, Tropical Fruit, Punchy

 

Anaerobic Fermentation

Anaerobic Fermentation is when cherries are deprived of oxygen and allowed to ferment. This is usually accomplished by sealing the coffee cherries in airtight containers and purging them of oxygen with a gas like nitrogen. This creates an oxygen free environment where certain microbes thrive, greatly altering the flavor profile of the coffee. Anaerobic fermentation usually takes 24 - 48 hours, at which point the coffee is processed and dried like a natural or washed coffee.

Osmotic Dehydration

This is a process geared towards imparting massive sweetness and (generally) fruity flavors to a coffee. Essentially while cherries ferment, a sugar solution is added to the mass, causing water to flow out of the cherries through osmosis. The cherries then begin to absorb the sugar solution, which when flavored by fruit or other adjuncts results in an explosive and expressive flavor profile.

 

Eat-A-Peach! Pink Bourbon - Durzano, Colombia

Partnership

  • Cofinet

    Helmed by Carlos & Felipe Arcila, Cofinet is a leader in producing excellent coffee in Colombia. On their farm and in their processing center (La Pradera), Cofinet highlights exotic varieties and processing methods, pushing the boundaries of coffee quality in Colombia. They aim for sustainable, ethical, and long lasting relationships between coffee growers, roasters, and consumers.

    They also partner with and support a large number of specialty coffee growers in Colombia. In addition to public coffee classes at La Pradera, Cofinet offers intensive internships, wherein producers are taught processing/fermentation methods, best growing practices, and given the opportunity to taste and evaluate their work. Cofinet hopes to assist farmers in producing outstanding coffees that will guarantee a high premium for their hard work.

    Cofinet’s commitment to Colombia through coffee production draws us to work with them, and support the positive impact they have on their community.

  • Our Relationship

    Jairo Arcila

    Jairo Arcila has worked in the coffee production industry for the majority of his adult life. He began his career in one of Colombia’s largest exporters - working there for 40 years before retiring in 2019. Arcila purchased his first farm in 1987, Finca La Esmeralda, where he started planting the Caturra varietal. His endeavors in growing, producing and exporting coffee were lucrative enough for him to purchase five additional farms over the years.

    Unfortunately, in 2005 there was a downturn in coffee production that led Arcila to step away from growing coffee. He converted his farms so that he could grow more profitable crops such as avocados, bananas, plantains and oranges.

    The emergence of specialty coffee allowed Arcila to start anew and begin coffee production once again. With the help and forward thinking of his sons, Carlos and Felipe Arcila, the family developed Cofinet. This new business moved Arcila into producing exotic and experimental coffees. These experimental processes give the resulting coffee beautifully pungent aromas and luscious flavors.

Brew Recipes

Pour Over

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ESpresso

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