El Paraiso Pink Bourbon, Colombia

The varieties that descend from the bourbon are a mutation in the first place of the Typica variety, then the bourbons gave rise to other varieties such as the caturra and recently the pink bourbon, this last variety has become a raw material with a high potential to develop unique and exotic profiles.

The process of this profile begins with the harvest of the coffee cherries at their optimum ripening point and with a higher concentration of sugars in the mucilage. The coffee cherries are fermented for 48 hours and then depulped and fermented with tropical yeast for 36 hours under pressure in special tanks. To produce the fruity flavor profile we collect and add the liquid extract from coffee pulp to the pressurized fermentation tanks for 18 hours. 

To finish the whole fermentation phase we wash the coffee with a thermal shock (70 °C water approximately) to stop any microbial activity during the next phase.

The drying is done in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid over-fermentation.

Finally, the stabilization and storage of the coffee is done in a cool place.

The last step to get a great coffee is the electronic selection and hulling to meet our great standards.