Farm: El Paraiso
Variety: Gold Bourbon
Process: Washed and double anaerobic
Elevation: 2100 m
Best for: Filter
Tasting Notes: Passion fruit, Caramel, Berries
Whole red cherries are first washed using ozonated water, followed by whole cherry anaerobic fermentation for 52 hours in a bioreactor. Then the cherries are pulped and the second stage of anaerobic fermentation in mucilage is applied for 44 hours. The anaerobic phase is carried out for 4 hours oxygenating the product through injection of filtered air. After fermentation, the coffee is washed with thermal shock using high-temperature water, followed by cold water. The final phase is controlled drying for 48 hours.
Quantity: 250 g