Colombia - Chocomonkey

DETALLES TÉCNICOS

Origen: Colombia - Huila. 

Proceso: Natural co-fermentado con Banana y Cacao

Varietal: Pink Bourbon, Red bourbon

Altitud: 1730 msnm.

Varietal: Pink Bourbon, Red bourbon

Productor: Edier Perdomo y Cadefihuila

Cosecha: 2026

Produced by Edier Perdomo and Cadefihuila in the Huila region of Colombia, this lot of Pink Bourbon offers a unique look at contemporary experimental processing. Roasted by Hola Coffee, the coffee undergoes a natural co-fermentation process involving banana and cacao. While traditional processing methods rely on the inherent sugars of the coffee cherry, co-fermentation introduces external organic materials to influence the final cup profile.

This specific technique aims to amplify the complexity of the bean, resulting in a profile described by the roaster as chocolaty, spiced, and fruity. When exploring such distinct flavor profiles, it can be helpful to reference a flavor wheel to better identify the nuances created by these added ingredients. As an example of the innovation currently emerging from Colombia, this coffee highlights how producers are pushing the boundaries of traditional post-harvest techniques to achieve highly specific sensory outcomes.