The Roasters’ Cup is the epitome of the roasters’ craft: sourced from some of the world’s most interesting coffee plantations and roasted at our Auckland and Wellington cafes in small-batch roasters. These coffees are roasted light to medium by our roasters to heighten the unique and special characteristics that the varietal and location bring.
Our Roasters’ Cup for the month of February is the Sebastian Gomez Pink Bourbon.
Sebastian was born in Circasia, Quindio Colombia and after eight years of living in Bogota decided to return to his home town to help manage his father’s farm – Finca La Divisa. Sebastian was determined to produce outstanding coffee and we think he has nailed it with this Pink Bourbon. The coffee is picked following a strict ripeness criteria and rigorous hand sorting. The cherries are left to ferment in plastic tanks for 30 hours to increase sugar maturation. They are then pulped and placed again in plastic tanks for an additional 40 hours to further ramp up the sugar maturation. Finally they are floated to remove any non-visible defects while being gently washed of the remaining mucilage before being dried on raised beds below 35℃ until the desired moisture is achieved.
The micro lot is 100% Pink Bourbon, a varietal currently undergoing research to determine its true history – believed to be a mutated hybrid of yellow and red bourbon cross pollination.
Flavours of mandarin, raspberry, peach, malt and light milk chocolate have a lingering light caramel and dark chocolate aftertaste. A medium to high clean juicy citrus and raisin acidity is complemented by a smooth and creamy medium body.