Pink Bourbon - Sebastian Ramirez

This naturally processed coffee begins with the collection of 95% ripe and 5% semi-ripe cherries, then anaerobic fermentation takes place in sealed tanks with CO2 injection for 200 hours at a constant temperature of 18°C. A mosto from previous Pink Bourbon cherries is added into the fermenting tanks, as well as a live culture obtained by isolating microorganisms of plants that grow on the farm. The first stage of drying happens on African beds inside polytunnels for approximately 20 days until the cherries reach 25% humidity at a maximum temperature of 40°C. The cherries then dry under partial shade inside polytunnels for around 5 more days. This multi step process helps develop the complex flavour profile of the Pink Bourbon variety.