Colombia Attia Wilson Culma Pink Bourbon

Process: Washed

Cupping Notes: Orange, Jasmine & Toffee

Wilson Culma is the owner of finca El Mirolindo which is 4 Ha farm located in Ortega, Tolima. He has been growing coffee for since 2015 when he purchsed the farm with his wife. Before that he had been working as a farm labourer. The farm only has 1ha of coffee and also includes a 3ha area of natural forest that he protects. In the harvest, coffee is picked every 18 days with the pickers receiving a premium for ripe cherry selection. Once the coffee is picked and taken to the beneficio it is left in cherry in bags for 14 hours. It is then pulped and ferments for 48 hours in a tiled tank with some water to cover it. The coffee is then dried initially in direct sunlight for 24 hours to remove the initial moisture and then for 15 - 20 days until target moisture is reached.