This Colombian coffee from the Danish roastery The Coffee Collectivewill completely captivate you with its sweet and complex flavor notes! In the cup, you can expect the sweetness of baked apples, along with a light, gooseberry-like sparkle. The entire flavor profile is rounded out by a molasses-like smoothness. This is a Pink Bourbon variety, which is precisely why the cup is complex on one hand—with the clarity of fruit—and, on the other, rounded out by a rich, sweet aftertaste.
The coffee trees producing these beans are grown in Colombia’s Huila region, located high in the Andes atan elevation of 1,900 meters above sea level.They were cultivated byfarmer Reinaldo Chilito, who began growing coffee at the age of 14 while tending to his family’s land. He now owns his own 4-hectare plot , which he tends alongside his wife, Mariela. Mariela also comes from a family with a long tradition of coffee farming, so together they combine their knowledge not only of growing but also of processing coffee. It was Mariela’s sister,María Rovira Muñoz, who brought the first Pink Bourbon beans to this region and shared them with her family. The Coffee Collective roastery also builds its philosophy on this family foundation. Their philosophy is that to create a truly great cup of coffee, we must start with the farmers who grow it. That’s why they communicate directly with farmers as suppliers, so they can ensure the farmers receive fair compensation and, at the same time, enable them to invest in more advanced technologies and explore new methods of processing coffee beans. At The Coffee Collective, they believe that coffee is more than just a beverage; it is something that brings people together across cultures.
This coffee was processed using the washed method. It is precisely this method that gives the cup a light, fruity acidity. The principle behind this method is that the coffee skin and most of the pulp are removed immediately after the cherries are harvested. They are then placed in fermentation tanks, but they do not remain there for too long. This phase must be carefully monitored, as the goal is to reach the moment when the remaining pulp separates from the beans. After this stage, the beans are thoroughly washed with water and then dried. The result is a clean and well-defined cup of coffee.