Process | Double Anaerobic (Yeast & Thermoshock)
Varietal | Pink Bourbon
MASL | 1900 - 2000
This coffee comes from the region of Cauca in the south of Colombia. Cauca is relatively flat when looking at other Colombian growing regions, which means the coffee produced benefits from more consistent conditions. Wilton's exotic varietals are harvested at Granja Paraiso 92 & Finca La Macarena which are neighbouring farms. Generally, the team picks cherries with 95% ripeness. He then brings the cherries to his processing facility which is located at the highest point of the property with an incredible view. The cherries begin in anaerobic bioreactors where the microorganism is added.
Once the first fermentation phase is finished, the shell of the fruits is removed to take them to other bioreactors and start the second fermentation phase. Wilton recovers the juices produced during the fermentation of cherries to add them in the fermentation of pulped coffee. After the second phase of fermentation is finished, the grains are again subjected to hot water impacts to later be washed with cold water. The washed coffee is then taken to the ecological drying equipment where the drying curve is configured, which for this coffee is 40 degrees celsius for the initial 12 hours and 35 degrees for the last 24 hours.
A little heads up — this coffee is freshly roasted to order and can be purchased online only.
