Oscar Restrepo's Finca La Divisa Peaberry Yellow & Pink Bourbon Natural

Producer: Oscar Restrepo

Farm: Finca La Divisa - Apia, Risaralda

Method: Natural

Altitude: 1,800 mamsl

This coffee reminds of: raspberry, mango, caramel, and spices.

The coffee cherries are collected and then rested in sacks for 12 hours. After this, the cherries are floated in water to select only the good ones (the dense ones that sink). This part of the process also helps to stabilize the temperature of the cherries, homogenizing them for all of them before drying them on the drying beds for 20 to 25 days, depending on the weather.

The seed (“pergamino”) is placed in hermetic bags for 30 days to stabilize. This is to rest and stop the drying process. This last step allows for flavors to come up and show better after roasting.

After removing the parchment from the 'pergamino,' the peaberry is carefully selected.

A peaberry is a unique phenomenon in coffee seeds (5 - 10 % chance), occurring when only one seed develops due to pollination failure. This lone seed absorbs all the nutrients that would typically be shared with another, resulting in a more intriguing and flavorful coffee!