NORBEY QUIMBAYO

This coffee was grown by Norbey Quimbayo at the farm La Esmeralda. This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped.

The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved. This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100MASL in San Adolfo, Huila.