PERLA NEGRA - Pink Bourbon - Colombia Filter Coffee

We are pleased to present this extraordinary Pink Bourbonfrom the Perla Negra Farmin Pitalito, Huila. This special lot is grown by Sigiloat 1,780 metersabove sea level. Sustainable cultivation, the highest quality standards, and innovative processingare the focus here.

To best bring out the fruity and complex aromas of this special variety, the coffee undergoes a double anaerobic fermentation. After 48 hours of whole-cherry fermentation, the beans are depulped and fermented for another 48 hours with their mucilage. A final thermal shockabruptly ends the fermentation and helps to best preserve the aromas developed during processing.

The result is an exceptionally clean and elegant coffeewith vibrant, juicy acidityand impressive aromatic complexity. The fragrance already reveals delicate notes of lemongrass, vanilla, and brown sugar.

We taste green grape, banana, orange, and lemon zest.

The coffee impresses with a creamy, syrupy mouthfeel, great sweetness, and a wonderfully balanced citrus acidity. As the drinking temperature drops, it develops additional aromatic depthand becomes even more complex.

Great filter coffee with a cupping score of 87 points.

Only while stocks last!

Flavors: Green grape, banana, orange, lemon zest

Body: medium

Mouthfeel: creamy, syrupy

Roast level: light filter

Recommended for: V60, Orea, Kalita, AeroPress, Chemex, Origami, Graycano, Next Level Pulsar…

Cupping score: 87

Importer: Colombian Spirit

Filter coffee from Colombia

• Variety: Pink Bourbon
• Producers: Siglio
• Farm:Perla Negra
• Region:Huila
• Altitude: 1780m
• Harvest: 2026
• Processing: Washed / Thermal Shock

Processing information

For this coffee, only fully ripe coffee cherries are hand-selected. After harvesting, the cherries are first placed in a fermentation tank filled with water. During this process, so-called "floaters" – cherries with lower density that float on the surface – are removed to further improve quality. The water is then drained.

The processing involves a double anaerobic fermentation. First, the whole coffee cherries ferment for 48 hours in the absence of oxygen. They are then depulped and fermented for another 48 hours with their fruit mucilage layer. During this second phase, the beans are in the fermentation liquid ("must"), to which yeasts are added. This allows for the targeted control of microorganism activity and the monitoring of temperature and pH levels.

Once fermentation is complete, a thermal shockprocess is carried out: the coffee beans are briefly immersed in hot water. This step abruptly halts the fermentation and helps to preserve the volatile aromatic compounds created during the process within the coffee as effectively as possible.

Farm and Farmer

Perla Negrais located in the Pitalito, Huilaregion at an altitude of 1,780 meters. The 17-hectare farm is managed by Sigiloand aims to produce coffee that combines the highest quality with sustainable farming.

Sigilo sees itself not only as a coffee producer, but as a partner for the environment and its customers. Through responsible farming methods, natural resources are conserved and biodiversity is promoted. At the same time, the processing methods are specifically adapted to the characteristics of each individual coffee batch in order to fully realize its quality potential.

With this Pink Bourbon, Sigilo presents a coffee that impresses with its innovative thermal shock processand its particularly complex flavor profile. The goal of this method is to best preserve volatile aromatics during processing, creating an exceptionally clear and multi-layered taste experience that is clearly recognizable even to coffee drinkers without a professional tasting background.

Cone Filter (e.g.: Graycano, V60, Origami,...)

• Brew Ratio 14g coffee - 250g water; Temperature 93°C ; 22 clicks C40 MK4
• 0:00 - 0:10 - 50ml
• 0:10 - 0:35 - (Bloom)
• 0:35 - 0:45 - 50ml
• 0:55 - 1:05 - 50ml
• 1:15 - 1:25 - 50ml
• 1:35 - 1:45 - 50ml - then very gently swirl the dripper)
• 2:25 - finished

The recipe also works well with 17g/300ml or 19g/325ml; in that case, pour in 60ml / 65ml increments and possibly use a slightly coarser grind (24/25 clicks). The total time may increase slightly.

Flat Filter (e.g.: Kalita, Orea, Origami, Graycano with coin,...)

• Brew Ratio 14g coffee - 250g water; Temperature 93°C ; 23 clicks C40 MK4
• 0:00 - 0:10 - 50ml
• 0:10 - 0:35 - (Bloom)
• 0:35 - 0:55 - 100ml
• 1:15 - 1:25 - 50ml
• 1:35 - 1:45 - 50ml - then lightly swirl the dripper)
• 2:35 - finished

The recipe also works well with 17g/300ml or 19g/325ml; in that case, pour in 60ml/120ml or 70ml/125ml increments and possibly use a slightly coarser grind (25 clicks). The total time may increase slightly. For Orea or Fellow, use a slightly finer grind.

AeroPress:

• AeroPress inverted.
  
• 18g coffee; (24 clicks); 170ml water; 90°C
  
• 0:00 - 0:30 pour in 50ml water and stir 5 times slowly
  
• 0:30 - 1:00 top up to 170ml, stir 10 times, then attach filter, remove air, and place on server.
  
• start pressing slowly at 1:30 minutes, finished at 2:00 minutes.
  
• then top up with 50ml (slightly cooled) water from the kettle

Chemex 3 Cup:

• 20g coffee;
  
• 330ml water,
  
• water temperature 95°C;
  
• 3:30 minutes extraction time incl. blooming;
  
• 3 pours
  

Hario Switch

• 17g coffee (25 clicks);
• 250ml water (89°C)
• Bloom 50g water for 25s; then open valve
• at 35s pour up to 150g
• at 1:15min close valve and pour up to 250g (possibly a little earlier; water should not have fully drained yet)
• at 1:50 open valve again and gentle swirl
• finished at approx. 2:30.
  

Have fun trying it out and experimenting yourself ;-)