PINK BOURBON ANAEROBIC

$35.00 USD/lb

Fragrance and aroma: Tropical fruit, sultanas, and strawberry compote.
Taste and aftertaste: Tropical fruit, sultanas, strawberry compote, dense body, balanced tartaric acidity, and dark chocolate after taste.

Select the number of pounds, maximum 48

PINK BOURBON ANAEROBIC

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CUP PROFILE

Fragrance and aroma: Tropical fruit, sultanas, and strawberry compote.
Taste and aftertaste: Tropical fruit, sultanas, strawberry compote, dense body, balanced tartaric acidity, and dark chocolate after taste.

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FERMENTATION

After the hours of fermentation are compleated the cherries are set in mechanical dryers for 48 hours to get cherries dehydrated to then end the drying process in solar drying patios 9 days later if the sun is receved for 8 to 10 hours a day.

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DRYING

Once the cherries are carefully selected when they are picked to then start a process, they are set in a special barrel closed but not sealed in order to let the air ow. Fermentation last 48 hours in whole cherries and thanks to higher concentration of sugars it will allow the cup to have more intense notes. The temperature during fermentation is controlled every 6 hours so it won’t reach temperatures above 30°C.

Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Farm

Temperature

17C-22C

Total Crop Area

Rainfall

1.340 mm/year

Process

Natural

Altitude

Humidity

80-85%