Roast Date: 

Expected Arrival on September 17th.

Variety: Pink Bourbon
Country: Colombia
Region: Piendamó, Cauca, Colombia
Process: Inoculation process with sugarcane decaffeination.
Altitude: 1900 MASL
Harvest: 2026
Producer: Wilton Benitez
Farm: Granja Paraiso 92

The cherries are manually harvested, sorted by size and density, and then sterilized with ozone water and UV light. The cherries then ferment for 48 hours, during which a yeast (Saccharomyces pastorianus) is added. The cherries are then pulped and fermented for another 68 hours. During cherry fermentation, natural grain juices are produced that are incorporated in the second fermentation. The parchment is then washed and dried for 48 hours before being decaffeinated with cane sugar.