COLOMBIA PINK BOURBON NATURAL FINCA EL PARASIO ARCHIVED traceability

traceability

Maputo Farm

and lemongrass

Drying is completed through a hybrid approach mechanical drying for consistency

From La Asunta

COLOMBIA PINK BOURBON NATURAL FINCA EL PARASIO ARCHIVED traceabilityFinca 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