La Sirena Koji Pink Bourbon
Like a cup of berry juice! So many berries! Strawberry, raspberry, blueberry, cranberry, all in one! (I recently learned that blueberries and cranberries are actually not berries at all!) The acidity is soft and gentle like a pillow of cascara. The aftertaste is sweet and lingering like sugarcane juice and cherries. The aroma is full of cinnamon, spice, and everything nice. What a lovely coffee this is...
This genetically certified pink bourbon comes from the Qima Koji Project lot from La Sirena Farm, in Quindio. The experimental koji ferment process starts with a sealed tank full of the coffee cherries, where temperature is gradually increased over 24 hours. Following this, the cherries are transferred to an open air tank, where koji cultures are introduced and allowed to ferment aerobically for 24 hours. Once complete, the tank is re-sealed and the coffee ferments anaerobically for another 72 hours before being dried naturally.
Roasted by our friends at Lilo Coffee Factory in Osaka, Japan.
Like a cup of berry juice! So many berries! Strawberry, raspberry, blueberry, cranberry, all in one! (I recently learned that blueberries and cranberries are actually not berries at all!) The acidity is soft and gentle like a pillow of cascara. The aftertaste is sweet and lingering like sugarcane juice and cherries. The aroma is full of cinnamon, spice, and everything nice. What a lovely coffee this is...
This genetically certified pink bourbon comes from the Qima Koji Project lot from La Sirena Farm, in Quindio. The experimental koji ferment process starts with a sealed tank full of the coffee cherries, where temperature is gradually increased over 24 hours. Following this, the cherries are transferred to an open air tank, where koji cultures are introduced and allowed to ferment aerobically for 24 hours. Once complete, the tank is re-sealed and the coffee ferments anaerobically for another 72 hours before being dried naturally.
Roasted by our friends at Lilo Coffee Factory in Osaka, Japan.
Like a cup of berry juice! So many berries! Strawberry, raspberry, blueberry, cranberry, all in one! (I recently learned that blueberries and cranberries are actually not berries at all!) The acidity is soft and gentle like a pillow of cascara. The aftertaste is sweet and lingering like sugarcane juice and cherries. The aroma is full of cinnamon, spice, and everything nice. What a lovely coffee this is...
This genetically certified pink bourbon comes from the Qima Koji Project lot from La Sirena Farm, in Quindio. The experimental koji ferment process starts with a sealed tank full of the coffee cherries, where temperature is gradually increased over 24 hours. Following this, the cherries are transferred to an open air tank, where koji cultures are introduced and allowed to ferment aerobically for 24 hours. Once complete, the tank is re-sealed and the coffee ferments anaerobically for another 72 hours before being dried naturally.
Roasted by our friends at Lilo Coffee Factory in Osaka, Japan.
Roast Level
Varietal
Origin
Region
Farm
Farmer
Altitude
Processing
Drying Method
Roaster
Light ••••• Dark
Pink Bourbon
Colombia
La Sirena, Quindio
La Sirena
Juan David Puerta
1400-1600 MASL
Koji Fermentation
Natural
Lilo Coffee | Osaka, Japan