Dbl Anaerobic Pink Bourbon by El Paraíso

Pink Bourbon cherries are harvested at peak ripeness, when the sugars in the mucilage are at their highest concentration. They are depulped and fermented for 36hrs with tropical yeast.

To achieve the desired fruity flavour profile, liquid extracted from the coffee pulp is collected and added to the coffee, where it is fermented for 18hrs. It is then thermally shocked to lock in flavour and dried in a dehumidifier.