Colombia Martha Montenegro Pink Bourbon Punch

This coffee is another delicious coffee stemming from our blossoming partnership with Forest Coffee.

This particular coffee comes from their very own farm – El Vergel Estate. It is the farm that Zest have visited twice now and where their famed Koji process began! Martha, Shady and Elias have transformed this delightful farm that began growing avocados into a coffee empire.

The Pink Bourbon Punch process begins with a 12-hour pre-fermentation in plastic tanks. Afterwards, the cherries undergo a 24-hour anaerobic fermentation in sealed plastic tanks where the oxygen-free environment enhances more complex flavours. The cherries are then dried in mechanical silos for 4 days before a further 20 days on raised beds. This ensure the beans reach an ideal moisture level which is crucial for preserving quality and flavour consistency.

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93C
BASKET / 22G VST
DOSE / 20G
YIELD / 45G
TIME / 30 Seconds

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 91C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14