Luis Anibal – Pink Bourbon Lactic Honey
PRODUCER luis anibal
PROCESS lactic honey
ELEVATION 1500-1600 masl
TASTE chocolate syrup, caramel, poached pear
RECOMMENDED BREW METHOD
This is indeed a rare treat as espresso, both in quality and in its ultimate drinkability straight up.
You could change the flavour of depending on how short or long you pulled the shot. Shorter shots will bring out juicy & fruit forward flavours, while longer shots will bring out the creamy chocolate and cacao character of the bean.
Our main tasting notes are chocolate, caramel, and pear. As an espresso it has an impressive sweetness.
Along the way of cupping this bean we came across quite the range of notes ranging from white peach, apple, grape over to milk chocolate, cocoa, caramel, and light honey.
This magical bean is the work of producer Luis Anibal, in Colombia. He carefully hand picked the coffee cherries, selecting only the ripest of the lot.
The process began with cherries that were fermented in lactic acid before being partially pulped then dried with the honey process.
This micro-lot of 35 kg is 100% selected pink bourbon variety. Pink bourbon seems to be a local mutation of the classic bourbon variety which ripens with a bright pink hue.