Andres Guaca Carbonic Maceration Natural, Colombia

A wild and unique, next level coffee with deep fruity and boozy tones, bursting with complexity and fun.

Process
Carbonic maceration natural

Varietal
Pink Bourbon

Altitude
1750 - 1800 m.a.s.l.

Tasting notes
Champagne - Strawberry - Cola

A very special coffee produced by Andres Guaca at Finca Guacanas.
When we tasted a sample of this we were absolutely blown away by the crazy, boozy flavours it showed. We couldn't resist getting some in. We only have a very small quantity of this, so it won't hang around for long.

Carbonic maceration is a process used in wine making for softening acidty and drawing out deeper fruit notes. Andres Guaca picked the coffee cherries following a strict ripeness criteria and hand sorted them, before they were placed inside tanks to ferment for 64 hours with the addition of CO2.
The cherries were then removed and left to dry on raised beds below 35 degrees celsius until the ideal moisture content is achieved.

This microlot is 100% Pink Bourbon. A rare and new variety with really exciting flavour profiles. Pink Bourbon is currently under research in order to determine its origin. It is said that a natural mutation took place at 2100 m.a.s.l. nearby by Andres' farm in Huila.

We're offering 150g bags of this as well as 225g bags.

Each bag comes with a print of 'Sclapando' by Tom Miller on 400gsm card.
Tomillerat.net

The carbon footprint from this coffee's journey has been offset twice.
This includes boiling your kettle to brew it.

The packaging is biodegradable and recyclable.

Delivery is free.

One love.