Pink Bourbon Punch
Methods Academy and Roastery

Pink Bourbon Punch

Process
Processing is how we get the bean out of the coffee cherry. The method used is the number one factor in a coffee's flavor.
NATURAL PROCESS
Size
Grind Type
7.000 KD

Processing: For this special lot Luis Marcelino used the ripest cherries of
this Pink Bourbon variety and passed them through an anaerobic fermentation
stage. Then he pulped the fermented cherries and applied a second
fermentation in barrels adding native bacteria and yeasts.

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About the Producer
Methods Speciality Coffee

Methods Academy and Roastery is a premium coffee roastery based in Kuwait that specializes in supplying high-end 100% Arabica beans.

We obsess over every detail of the process, from sourcing the best coffee beans to perfecting how we roast coffee. We provide specially graded Arabica beans that have been hand-selected from the best growing places on earth and treat the coffee to various quality tests to maintain its quality.

Our coffee is roasted using state of art Giesen coffee roasters, allowing us to offer you the best quality coffee beans in the industry and our entire team works tirelessly to bring you the best coffee products and experiences.

Coffee information

Pink Bourbon Punch

Origin:

Variety:

Region:

Altitude:

Process:

Colombia

Pink Bourbon

Fresno Tolima

1500 masl

NATURAL PROCESS

Flavor Wheel

The flavor wheel is a visual tool that helps to better understand and name flavors in coffee. This wheel contains six main categories common in specialty coffee.

The Pink Bourbon Punch has a flavor we taste as PEACH, PLUM, JASMINE, FRUITY, , These flavors fall into the following groups from the wheel: fresh fruit, chocolate, and nutty.
Using the flavor wheel during tasting makes it easier to identify and articulate specific flavors.