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Roast: Medium - Light
Origin: Huila, Colombia
Process: Natural
Varietal: Pink Bourbon
This Single Producer, 100% Pink Bourbon lot was produced by Rodrigo Sanchez. His coffee showcases the exceptional Pink Bourbon variety grown under his farm’s special conditions. The natural processing brings out the unique characteristics, and tasting notes of the Pink Bourbon variety that inspired Rodrigo to create a unique approach to cultivating his coffee.
Bag Size: 250g
Roast: Medium - Light
Origin: Huila, Colombia
Elevation: 1730 MASL
Varietal: Pink Bourbon
Process: Natural
Roaster Tasting Notes: Green Apple, Citrus, Brown Sugar
We Tasted: Prune, brown sugar, candied lime, milk chocolate, cherry frag. Slt rose aroma. Candied lime, purple grapes, cherry, slt rose. Juicy grape acidity. light, tea-like body.
All orders are roasted and shipped within 24 hours.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn't want to do it.
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KOS is a Social Enterprise Coffee Roaster based in Orlando, FL. They source Single Producer, and Single Origin transparency driven coffees, while paying higher-than-fair wages to the farmers they partner with. With a mission to be on the forefront of sustainability within the coffee industry, KOS redistributes their profits to help lift up local and greater global communities-- giving 10% of all profits to educational charities, and nonprofits in our most underserved communities.
Pour Over Recipe
Dose: 19g
Grind: Medium Fine
Water: 324g at 202 °F
Bloom: 50g of water for 30 seconds. Pour a continuous stream of hot water in a circular spiral motion ensuring all grinds get saturated. Swirl once to create an even distribution.
Pour One: 137g/1:10 mark. After the bloom, pour one half the remaining water volume (137g), using the same circular spiral motion. Allow water to drain until your timer hits 1:10.
Pour Two: 137g (to a total of 324g). Pour the remaining water volume (137g) into the cone, at a slightly slower speed, and still in the circular spiral motion. Allow to drain for approximately 10-15 seconds and swirl once more.
Total Brew Time: 3 minutes.
Espresso Recipe
Dose: 20g
Yield: 40g
Brew Time: 28-30 seconds
