Pink Jam - Colombia {Co-fermented}

Technical Details

Roaster: Kima Coffee Roasters
Origin: Antioquia, Colombia
Farm: La Secreta
Producer: Juan Carlos Mejía
Altitude: 1900 masl
Varietal: Pink Bourbon
Process: Washed · Co-Fermented (Hibiscus, Anaerobic)
Profile: Hibiscus · Vanilla · Candy · Cherry
Format: 250 g
Grind: Whole bean

Pink Jam is a coffee designed to surprise.

Produced by Juan Carlos Mejía at Finca La Secreta (Antioquia), this lot combines biodiversity, innovation, and advanced fermentation techniques to create a profile completely out of the ordinary.

The farm, integrated into the Cafelumbus project, stands out for its natural environment and its commitment to sustainability, becoming a space where experimentation translates into unique coffees.

Grown at 1,900 meters above sea level, this Pink Bourbon takes the concept of fruity and floral coffee to a new level.

Process

Processed through anaerobic co-fermentation with hibiscus, this coffee follows an advanced protocol:

Harvesting of cherries at optimal ripeness
Density-based selection in water
Addition of hibiscus flower infusion
Sealed anaerobic fermentation for 120 hours
Controlled drying for 6–10 days

This process generates an intensely aromatic, sweet, and complex profile.

Sensory summary

Hibiscus
Vanilla
Lollipop
Cherry
Floral notes

Soon...