Pink Diamond
Tasting Notes: Notes of pineapple, orange blossom, and sugarcane come together to create an adventurous, complex tasting journey.
Our coffee is an invitation. An invitation to explore and identify your own experience with flavor. Taste something different? Why not take a look at the flavor wheel, and try to identify the different notes that best represent your own experience?
Region
Pitalito, Huila
Huila is one of the largest coffee-producing regions in Colombia. The mountainous region is located in the Southwest and is home to the towering Nevado del Huila volcano. That means the producers benefit from the area’s unique climactic diversity and nitrogen-rich volcanic soil. Although Huila produces nearly 18% of Colombia’s coffee, its claim to fame isn’t just about quantity; it’s a leader in quality as well. In 2013, it even received the Denomination of Origin status – the same status awarded to champagne, Manchego cheese, and many other foods and beverages with unique, location-specific characteristics. The coffee’s bright acidity, sweetness, medium body, and aromatic profiles make it a favorite region amongst roasters and baristas.
Varietal
Pink Bourbon
Pink Bourbon is as rare and coveted as it gets in the world of artisanal coffee. Its name comes from the ripe berries’ striking pink color instead of red. As a hybrid of the Red and Yellow Bourbon varietals, this bean provides the best of both worlds and stands out with its sweetly complex flavor notes.
Process
Coffee cherries are 48 hours fermented in plastic tanks, then they are de-pulped and fermented again for an additional 24 hours. Drying under the sun for 18 days on the marquesinas.
Roast
Light Medium
Brew Guide
Pour Over
For pour over coffee, a recommended ratio is 1:16, which means using 1 gram of coffee grounds for every 16 grams of water. Approximately 3 tablespoons of coffee for every 10 ounces of water. This ratio provides a well-balanced brew with optimal extraction, while still allowing for personal taste preferences. Here is a breakdown of the ratio:
Dose: 12g
Ratio: 1:16
Water: 200g at 200°F
Grind: medium-fine grind size
Bloom: 50g / wait 40 sec
Pours : 3x50g
Target End Time: 2:30-3:30
Heater water to 200°F and rinse your filter before putting your coffee grounds in. Fully saturate your coffee grounds with 50g of water, wait 40 seconds for the bloom. After the bloom continue your circle pour ending slowly in the center 3 x 50g. Finish the brew with a total brew time in 2:30-3:30 min.
Take a moment, smell the aroma of all the flavors, decant and enjoy.
French Press Recipe
Ratio: 1:12.5
Dose: 40g
Water: 500g at 205°F
1. Pour the water first
2. Put the coffee and stir
3. At 1min30, break the crust and stir
4. At 2:45, scoop out floating grounds
5. At 3:30, plunge/press slowly
Take a moment, smell, decant and enjoy.
Founder Says
"I love the silky body and and brightness tropical fruit taste of sweetness. This is a coffee I enjoy hot or cold. I can have this coffee everyday and enjoy every moment."