Diego Vergara Pink Bourbon - Colombia (250g)

The process begins with a rigorous selection of the coffee cherries, which are then disinfected by immersion in water containing 5% alcohol. The cherries undergo a 36 hour anaerobic fermentation, followed by 12 hours of oxidation in open tanks. After depulping, the coffee is subjected to a second 36 hour anaerobic fermentation to enhance its aromatic complexity and sensory attributes.

Fermentation is halted through a thermal shock process, using hot water at 50°C followed by cold water at 20°C for 30 minutes. This method helps preserve and lock in the aromatic and volatile compounds developed during fermentation.

Finally, the coffee is dried in a sealed stainless steel dehumidifier until it reaches 11% moisture content. This precision drying process takes approximately 36 to 40 hours and is followed by a one week stabilisation period.