Olaya’s Pink Bourbon

This lot of Pink Bourbon underwent a double fermentation and washing process at La Cinta. Cherries are sorted in floating tanks to select only dense ripe fruit. Whole cherries are fermented in plastic tanks for 24 hours of aerobic fermentation. The fruit is then pulped and placed back into the tanks and sealed for 100 hours of anaerobic fermentation. During this stage, the tanks are opened after three days to manually release the CO2 that has built up during fermentation. Seeds are washed and moved to the greenhouse drying area where it is dried for 20–25 days.

This coffee is versatile and works well with all types of brewing processes.