This coffee comes to us from the prestigious El Paraiso 92 farm in the high altitude region of Cauca, Colombia. The farm has become synonymous with quality and innovation for both their farming systems and the methods used to process their coffees. Using farming methods such as terraces, drip irrigation, shading, and laboratory nutrition counts in order to grow the highest quality coffees. They then explore different experimental processing methods for their washed, honey, and natural coffees, using anaerobic fermentations with varying time and number of fermentations to create new and unique flavour profiles.
The producer, Wilton Benitez, has been growing coffee for over 26 years with over 16 of those years being dedicated to specialty coffee. He is also a roaster and a Q-grade process with a lifetime of experience in tasting.
This coffee has undergone a Double Anaerobic Fermentation with a Thermal Shock Washed Process.
The process for this coffee begins with sterilizing fresh, ripe cherries and sorting them by size and density in order to prepare them for fermentation. The cherries are placed into a sealed tank and inoculated with specific microorganisms, which kick-start the fermentation process, to create the first anaerobic fermentation. This first fermentation lasts 52h, afterwards the coffee cherries are removed, pulped and placed into another anaerobic chamber to ferment for an additional 48h. Throughout the fermentation there is constant control and monitoring of factors such as temperature, pH, Brix degrees and electrical conductivity to ensure quality fermentation. After the second fermentation the coffee undergoes a Thermal Shock washing using hot and cold water shots in an effort to improve and boost the organoleptic characteristic of the coffee.
Only recently given its own title, Pink Bourbon is a hybrid between Yellow and Red Bourbon. Due to the colour, it’s difficult to tell when the cherries are ripe for harvest as it can resemble different bourbons.
*Only Available as 227g bags.