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Best to open with what Pink bourbon is - a deceptively rare yet favourable varietal; a cross between Red and Yellow bourbon varietals, taking the strengths in both flavour and high elevation growth whilst avoiding weakness such as coffee rust. Finca Tamana itself has had quite the history, with Don Elias purchasing the farm over 10 years ago and in that time, with help from Tim Wendelboe, has turned this farm from lower than commodity grade coffee into its consistent top-shelf quality it is now. With state of the art processing and hand picked, shade grown cherries, only the best comes from Finca Tamana. After being hand picked, this coffee is depulped and the parchment is fermented overnight in stainless steel tanks, then washed clean in eco-mills to save drinking water, removing leftover mucilage. Diego and Elias work together on processing these lots, combining their methods and knowledge for the best overall results. The coffee is then floated in large tanks removing low density beans and foreign objects, finally being shade dried in parabolic dryers for up to a month. Tasting notes of candied orange, fizzy sweet sherbert and a refreshing rosé balance. We don't really need to say much about pink bourbon lots from the Campos Roa clan, you lap them up so quick, you all clearly know how great they are.
Did you know 20c from every kilogram of coffee roasted and every cup sold goes to The Cup That Counts.
