Dbl Anaerobic Pink Bourbon by El Paraíso

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Description

Dbl Anaerobic Pink Bourbon by El ParaísoPink Bourbon cherries are harvested at peak ripeness, when the sugars in the mucilage are at their highest concentration. They are depulped and fermented for 36hrs with tropical yeast. To achieve the desired fruity flavour profile, liquid extracted from the coffee pulp is collected and added to the coffee, where it is fermented for 18hrs. It is then thermally shocked to lock in flavour and dried in a dehumidifier.

candy apple

Marshell has garnered considerable attention among coffee cultivators due to its robustness and high yield

rinsed completely

a silo is also used

And to quote the processing genius: "This is the closest experience you can have to tasting a coffee fruit straight from the tree in your cup

and planting native trees

They then undergo an anaerobic fermentation inside cans for 80hrs at temperatures between 16-18°C

The coffee then undergoes a 48 hour in-cherry fermentation

lowering the pH to 4

the usual picking of perfectly ripe fruit

nuanced Colombian coffee with notes developed through precision in its unique fermentation and drying method

the cherries return to the mechanical silo for continued drying at 37°C until 15% moisture is reached