Tropical Hops & Citrus Burst
Tropical Hops & Citrus Burst
Sebastian Ramirez | Colombia
Embark on an extraordinary coffee journey with our Tropical Hops & Citrus Burst—a bold creation of the Pink Bourbon coffee variety, masterfully crafted through IPA-inspired fermentation. This experimental masterpiece by Sebastian Ramirez redefines coffee innovation. Grown in the nutrient-rich highlands of Colombia, this exceptional coffee combines the artistry of coffee cultivation with the creativity of craft brewing.
In the cup, Tropical Hops & Citrus Burst unveils a symphony of vibrant and intricate flavours. The profile is both sweet and juicy, featuring a rounded yet complex acidity. Delight in an enticing blend of IPA-inspired hops, gooseberries, pineapple, and dark chocolate, resulting in rich citrus and berry tones with subtle undertones of chocolatey bitterness. Awarded a prestigious 3-star rating at the Great Taste Awards UK 2023 and scoring 89+ (SCA), this coffee stands as a testament to excellence and exquisite taste.
Indulge in a cup that celebrates extraordinary flavour and cutting-edge innovation. Pink Bourbon Honey IPA not only delivers a captivating flavour profile but also represents the pinnacle of specialty coffee creativity—where bold experimentation meets unparalleled craftsmanship in every delightful sip. Perfect for those who relish vibrant and complex profiles, this coffee promises a memorable and thrilling coffee experience.
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Tasting Notes
Tasting Notes
Characteristics
Characteristics
- Variety: Pink Bourbon
- Processing: Honey with Session Fermentation
- Altitude: 1,590-1,740 MASL
- Farmer: Sebastian Ramirez
- Region: Calarca, Quindio, Colombia
- Grade: 89+ (SCA)
Flavour Profile
Flavour Profile
Roast Profile
Roast Profile
Recipe
Recipe
- Overview
Coffee: 24g
Brewer: Hario Switch
Water: 375g @ 65-95°C
Grind Size: 8.7 (EK43s), 15 clicks (Commandante)
- Recipe
0:00 - Bloom
Pour 75g of water at 65°C over the coffee grounds. Allow the coffee to bloom for 1:30 seconds. Make sure all coffee grounds are wet by shaking the brewer.
1:30 - Second Pour
Pour 150g to 225g of water steadily over 20 seconds.
2:30 - Third Pour
Pour 150g to 375g of water steadily over 20 seconds.
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