Pink Bourbon & Purple Caturra · Acevedo, Huila
Colombia · Acevedo, Huila · 1,750 masl · Claudia and Rodrigo Sanchez
Anaerobic fusion and extended natural co-ferment, 184 hr. A Lactobacillus and Saccharomyces cerevisiae culture lifted with fresh coconut, molasses and pineapple, temperature, Brix and pH held to target throughout.
Same loud coffee, gentler machine. The AeroPress brews this co-ferment as a concentrated immersion that rounds the coconut cream and vanilla out, then a splash of bypass keeps the pineapple and candied yuzu clean and lifted on top.
We brew it upright, not inverted. This lot has already had 184 hours of encouragement, so flipping an inverted chamber churns the slurry right before the press and muddies the layers. Upright keeps the agitation gentle and loses less heat. Sort your water and grind, then brew.
Magnesium 18, bicarbonate 8 (the lowest we tested), chloride 62. The magnesium lifts the pineapple and yuzu, the low bicarbonate keeps the tropical top sparkling, and the chloride holds the coconut cream and vanilla body this co-ferment is built on.
A clean, tropical immersion with more body than the filter. Pineapple cream and candied yuzu up top, a rounder vanilla and white-chocolate core from the steep, finishing on soft coconut. The bypass keeps the fruit clean on top. If it reads boozy or washes flat, drop the temperature before you touch the grind.