AROMA NATIVO PINK BOURBON

For this lot, the ripest Pink Bourbon cherries were selected before two stages of fermentation. The first stage is whole cherry anaerobic fermentation, before the cherries are then pulped, retaining a layer of mucilage in honey style. The beans are then fermented for the second time in tanks, with native bacteria and specially selected yeast strains to enhance fermentation. The beans are dried for 8 days on raised beds, with the remaining mucilage surrounding the coffee developing its distinct, sticky texture. Finally, Luis uses a 3 month, temperature controlled stabilisation period to further enhance flavour.