Cold Brew Coffee – 250 g
Cold brew coffee is a Pink Bourbon variety crafted to refresh and delight. Honey processed and medium roasted, it reveals vibrant fruit notes, bright acidity, and a smooth, sweet finish—refreshing when cold, expressive and elegant when enjoyed hot.
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Arabic Coffee Variety: Pink Bourbon
Processing method: Honey
Producer: Sergio Londoño
Region of Origen: Risaralda – Santuario
El Rubi Farm
Elevation: Elevation: 1880 masl
Expect tasting notes like grapes, prunes, pineapple, and a hint of peach, with a residual flavour of dark chocolate and caramel
Aroma: Citrus, Dark Chocolate, Peach, Red fruits
Acidity: Citrus intensity
Recommended Brew Method: Cold Brew, Chemex, V-60, coffee machine
Limited Edition
Cold Brew Coffee, a Pink Bourbon variety, is a Colombian specialty coffee crafted for refreshment and flavor. Grown at high altitude in Santuario, Risaralda, by producer Sergio Londoño, this coffee is honey processed and medium roasted to highlight its natural sweetness and vibrant character. Expect lively notes of grapes, prunes, pineapple, and a touch of peach, balanced by a smooth finish of dark chocolate and caramel. Designed to shine as cold brew, it is equally enjoyable hot when brewed with V60, Chemex, or drip methods. A limited-edition Colombian specialty coffee that delivers elegance, versatility, and a memorable cup in every brew.
Producer: Sergio Londoño
El Rubí Farm – Santuario, Risaralda
Sergio Londoño is a specialty coffee producer and member of ASOCAFÉ Tatamá, an association of high-quality coffee growers located in Santuario, Risaralda, on Colombia’s western mountain range near Tatamá Natural National Park. This unique region benefits from the meeting of warm valley winds and cool mountain air, creating an exceptional microclimate ideal for specialty coffee production.
Through ASOCAFÉ Tatamá, Sergio and fellow producers work to strengthen sustainable coffee farming, environmental responsibility, and social development—ensuring long-term well-being for coffee-growing families and their land.
Processing Method
Anaerobic & Honey Process
This coffee is hand-harvested, selecting only fully ripe cherries from young coffee plants approximately three years old. After harvest, the cherries undergo a flotation process to remove low-density beans and impurities, followed by meticulous manual sorting.
The selected cherries are sealed in oxygen-free bags and fermented anaerobically for 48 hours. Afterward, the skins are carefully removed while preserving the mucilage, and the beans are returned to oxygen-free conditions for an additional 120 hours of controlled fermentation. Finally, the coffee is sun-dried for 15 days, resulting in a clean, expressive, and high-quality Colombian specialty coffee with remarkable flavour, character and balance.
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