Colombia | Miller Bustos | El Mirador | Pink Bourbon | Anaerobic Natural

Are you looking to buy Colombia | Miller Bustos | El Mirador | Pink Bourbon | Anaerobic Natural in Australia?

Miller Bustos has been producing coffee for over 20 years. He hopes that people who drink his coffee understand the love and hard work that he and his family put into producing it. The finished product, his Pink Bourbon Anaerobic Natural, is to-die-for with aromatic florals, sweet berries and delicate dried fruit.

This crop is a great example of his hard work. SCAA cupping score is 87.25

We suggest Light Roast for Filter or Modern Espresso (1:3 - 1:5 ratio)

and Medium Roast for Milk Based or for a more Traditional Espresso (1:2 - 1:2.5 ratio)

Sensory :  Delicate | Honey | Blueberry | Chocolate
FARM/COOP/STATION : Finca El Mirador
VARIETAL: Pink Bourbon
PROCESSING: Anaerobic Natural
ALTITUDE: 1,500 meters above sea level
OWNER: Miller Bustos
SUBREGION/TOWN: Acevedo
REGION: Huila
FARM SIZE: 3 hectares

Miller Bustos has been producing coffee for over 20 years.

He inherited his farm from his mother and is the third generation of his family to produce coffee on their land.

He started cultivating specialty coffee in the early 2010s, when he saw that specialty coffee was garnering higher prices. He hopes that specialty production will help his business remain sustainable overtime. He has focused on improving processing infrastructure and changing his fertilization methods to increase coffee quality.

He hopes that people who drink his coffee understand the love and hard work that he and his family put into producing it.

Miller Bustos has 2 daughters who both want to be a part of the coffee business. They plan to attend college and receive technical training in agronomy and other related fields to prepare themselves for careers in coffee.

This is a unique Pink Bourbon lot. Pink Bourbon is a hybrid of Yellow and Red Bourbon varieties that was first discovered and grown in Colombia. Taste-wise, Pink Bourbon has all the advantages of its Bourbon parents. The highlights of the typical Pink Bourbon profile are the strong floral notes and pleasant acidity frequently found in East African coffees. There’s more than colour and altitude on its side. Chemical breakdowns have found that Pink Bourbon has higher glucose content than many other varieties. This additional glucose — a type a sugar — means not only a sweeter taste, but also a silkier body and more luscious mouthfeel. Some farmers also report that Pink Bourbon has more disease resistance than its Red and Yellow parents.

After selective handpicking, ripe cherry is placed in plastic bags and fermented anaerobically for 120 hours. Then, cherry is laid on patios to sundry. Cherry is raked frequently to ensure even drying. It takes approximately 25 days for cherry to dry.