Pink Ranger
Cupping Notes: Grape Soda, Bubble Gum, Black Tea
Temp of Roast: 417
Process: Red Honey Carbonic Maceration
Varietal: Caturra

Altitude: 5100 Ft

Origin: Finca Primitivo, Quindio, Colombia

The "Pink Ranger" is from coffee producer Anna Maria Donneys from Quindio, Columbia via JA Coffee Importers Montreal. I stumbled upon this coffee at JA's cuping at the Cafe Collectif's annual get together. While at the event I also had the privlidge of hearing a lecture by Anna Maria growing and processing coffee at her farm "Finca Primivito". 
Anna has been focusing her efforts on growing fantastic coffees and processing them with the most innovative techniques. This particular coffee was a red honey cabonic macerated coffee. To parse that, it means that the coffee was first  de-pulped but not soaked. It was put into a fermentation tank where it was purged of Oxygen by carbon dioxide. Carbon Dioxide is typically one of the by products of fermentation (sugar and O2 - ethanol and CO2), so the "fermentation" is completely different . Carbonic Maceration is often used in the wine industry to allow for the tannins to mellow out. It was then dried as a red honey.