Last updated: 2026-09-16T20:22:39.654Z

Esgotado

[0.0 out of 5 stars — 0 classificações](https://www.coffeelist.co/pt/b/flower-child-coffee/andres-felipe-osorio/reviews)

**Processo:** [Lavado](https://www.coffeelist.co/pt/insights/processing-method/washed)

**Região:** [Santa María (Huila), Colômbia 🇨🇴](https://www.coffeelist.co/pt/insights/region/0f4e0e70-fdf3-437a-a59e-736bf384720c)

**Variedade:** [Rosa Bourbon](https://www.coffeelist.co/pt/insights/variety/pink-bourbon)

**Altitude:** ~1700 m acima do nível do mar

**Colheita:** maio-junho

## O que a marca diz

> Variety: Pink Bourbon Region: Santa Maria, Colombia Altitude: 1,700 Meters Above Sea Level Process: Washed Harvest: May-June 2025 Notes: Mango, clementine & meyer lemon. This is a brilliant Rosado from the young and ardent Andrés Osorio. He has produced an especially tropical expression of this variety. The profile of this lot really stands out with a juicy sweetness. In the cup we get a weighted sugar with notes of mandarine, lemon drops, pineapple, ripe stonefruit, tannic tropical juice with a heavy body. The dynamic of this cup is full of complex sweetness & transforms with every degree of the cool-down. Finca El Nogal is located in Santa María, Huila, Colombia, and is managed by Andrés Felipe Osorio, a promising 20-year-old coffee producer. The farm spans 11 hectares of land at 1,700 m.a.s.l., where Andrés focuses exclusively on the Pink Bourbon variety across 11,000 coffee trees. Andrés Felipe Osorio started his coffee journey at a very young age. Though just 20 years old, he already has five years of experience working with coffee, having grown up surrounded by it. While Finca El Nogal also cultivates plantains and bananas and maintains livestock, coffee remains Andrés’ primary passion and focus. He plans to expand his coffee plantation in the near future with the addition of varietals like Gesha, Chiroso, and Sidra to improve his farm’s capacity and quality. Andrés begins his washed process by hand-picking and selecting the ripest cherries to depulp. The wet parchment is then fermented for 36 hours & then washed thoroughly, before finally being laid to dry in a “casilla elba,” or modular covered structure, for 10-12 days, depending on the weather until the coffee reaches a stable moisture content. Orders made Monday-Sunday are roasted the following Monday. Shipped on Tuesdays. Our coffees are best after two weeks+ of the roast date.

Original em inglês.

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# Andrés Felipe Osorio

[Ver no site do torrefator](https://flowerchildcoffee.com/products/andres-felipe-osorio)

## Perfil

### Características de sabor

**Corpo:** 38/100 — Leve e semelhante ao chá (0) to Encorpado e cremoso (100)

**Acidez:** 78/100 — Suave (0) to Vivo e ácido (100)

**Doçura:** 70/100 — Menos doce (0) to Muito doce (100)

**Amargor:** 35/100 — Amargor subtil (0) to Amargor pronunciado (100)

**Caráter:** 29/100 — Clássico (0) to Funky e original (100)

**Nível de torra:** Clara a média — 3/7, from Muito clara (1) to Muito escura (7)

## Notas de prova

Clementina

Manga

Abacaxi

Frutas de caroço

Laranja-mandarim

Limão Meyer

Tânico

Bala de limão

suco de frutas tropicais

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