Trust The Process - Santa Clara Carbonic Maceration Washed

8 oz. can$23

  • Light Roast
  • Honey Process

We've partnered with our good pals at Yellow Rooster Coffee to help us find curious and talented producers who are pushing the boundaries of processing and cup development. This Pink Bourbon varietal comes to us from Jose Giraldo, a producer on the cutting edge of Colombia’s experimental processing. This coffee has undergone a detailed two-stage fermentation process. A sweetly tart cup with flavors of lychee, ripe kiwi, and a balanced wine-like acidity.

Tasting Notes

  • Kiwi
  • Lychee

Hario V60

The V60 was designed in Japan and the name comes from the vector 60, or the 60º angle of its cone. This easy to use and elegant brewer is the go-to for many home coffee enthusiasts because it makes a great cup no matter the coffee.

Sourcing & Processing

Jose Giraldo - Finca Santa Clara - Huila, Colombia
Jose Giraldo - Finca Santa Clara - Huila, Colombia

Known for its striking color and distinct cup profile, Pink Bourbon, which is a hybrid of the Red and Yellow Bourbon varietals, is still relatively new to specialty coffee and grown primarily by producers in Huila, Colombia. Grown by Jose Giraldo on his farm Finca Santa Clara, the ripe cherries are hand selected and sorted before starting a two-stage fermentation process, taking the better part of 3 months.

First, whole cherries are packed in drums for 36 hours in a temperature controlled, anaerobic environment, which means a one-way valve allows CO2 to escape but no oxygen to enter. While still in the drum, coffee is loaded on to trucks and transported from Huila to Quindío- about 10 hours away. Once the coffee has completed this first round, the drums are opened and the cherry is dry pulped.

With the outer skin removed and sticky mucilage still intact, the cherries are placed back into the drums for an additional 24 hours of carbonic maceration- meaning no valve is used and CO2 can fully enrich the drum’s contents. Coffee is finally removed, washed of remaining mucilage, and soaked in fresh water for another 24 hours before being laid out to “slow dry" on raised beds and then “stabilized" in a dark, cool and dry warehouse before milling and shipping. From harvest to milling, the process usually takes three months.

The Fix Logo

Small lot coffees worthy of snobbery

Unique small-lot coffees from our globe-spanning network of artisan producers, roasted to perfection and delivered to you each month.

Plus, if you choose an annual plan, we’ll send you amazing brew gear like the Fellow Stagg EKG kettle or a Moccamaster brewer for free.

Other coffees with similar profiles

Want it sweet?

Skip the sugar and try a syrup

Check out our Syrups