COLOMBIA PINK BOURBON NATURAL FINCA EL PARASIO ARCHIVED This meticulous process develops a

This meticulous process develops a creamy body and balanced acidity

cherries are dried naturally and fermented for 8-12 days

this lot undergoes 72 hours of anaerobic fermentation before being dried for 12 days in mechanical dryers

rotating micro-lot coffees

guided by added blueberry and blackberry components

COLOMBIA PINK BOURBON NATURAL FINCA EL PARASIO ARCHIVED This meticulous process develops aFinca El Paraso begins with hand selecting cherries at peak ripeness to maximize sugar concentration. After harvesting, the coffee passes through a double floating and washing system to remove light or defective cherries. Whole cherries then ferment anaerobically for 36 hours in sealed plastic tanks, kick starting mucilage breakdown and early aromatic development. Once fermentation is complete, the must is drained, and the beans move directly into