Anaerobic Washed Chilli Bourbon by El Diviso

Fully ripe cherries are selected and anaerobically fermented for 40 hours at 16-18°C. They are then transported to tanks for an oxidation process lasting 20 hours. The coffee is pulped and fermented once more with leachates. It is then thermally shocked and washed with water at 65-70°C. Lastly, it is dried in parabolic dryers for 18-24 days.