Process: Natural anaerobic
Region: Tolima
Altitude: 1,500
Variety: Pink bourbon
The process for Pink Bourbon Punch begins with a 12-hour pre-fermentation in plastic tanks, allowing the cherries to start developing rich, fruity flavours. Afterward, the cherries undergo a 24-hour anaerobic fermentation in sealed plastic tanks, where the oxygen-free environment enhances deeper, more complex flavours.
During the drying stage, the cherries are first placed in a mechanical silo for 4 days, efficiently reducing moisture content. Following this, they are sun-dried on raised beds for 20 days, ensuring the beans reach the ideal moisture level, which is crucial for preserving quality and flavour consistency.
Once dried, the coffee is stabilized in GrainPro bags for 30 days. This stabilization period allows the flavours to mature and harmonise, resulting in a well-rounded cup. The final flavour profile offers balanced notes of apple, blackberry, blueberry and plum, highlighting the distinct qualities of the Pink Bourbon variety and its natural processing method.
Tasting notes: Apple, blackberry, blueberry, plum