Colombia L. Rodriguez

HUYYYPED to introduce you to this super tasty coco co ferm from producer Linarco Rodriguez. This particular lot was brought in through the legends at Cata Export. Cat and Pierre recommended this one for Process to showcase due to it's interesting processing, that packs a punch on any brew method, and is still a mug you can chug! It is a 100% Pink Bourbon lot with a unique processing method, which combines 72-hour anaerobic fermentation and a co-fermentation of coco yeast and coffee mosto. This helps deliver a coffee that is both, complex and unique in its cup profile.

In the brew I'm tasting: pina colada, vanilla, orange zest & dark chocolate.

Producer: Linarco Rodriguez

Farm: Finca Betania

MASL: 1710

Process: anaerobic natural co ferm

Varietal - Pink Bourbon // region - Palestina, Huila