Extended Fermentation Washed Pink Bourbon by El Diviso

Processed by Nestor Lasso, Handpicked cherries are floated and anaerobically fermented for 32hrs. Coffee is pulped and oxidised for 40hrs. It’s then submerged fermented for 80hrs whilst stirred occasionally. Coffee is then washed and mucilage is removed. After, coffee is thermally shocked and dried at a maximum temperature of 30° for 18-24 days.