This coffee, crafted by Wilton Benitez at Finca El Paraíso, is made exclusively from the rare Pink Bourbon variety of Arabica. It undergoes a highly intricate version of the double-anaerobic processing method, which involves fermenting the whole fruit in sealed tanks with added brewer’s yeast, followed by removing the skin and pulp, and then fermenting the beans again along with the removed skin and pulp inside the sealed tank. The process also features a thermal shock wash, where the whole fruit is soaked in hot water for 30 seconds and immediately followed by 30 seconds in cold water, helping to reduce astringency.
Origin: Cauca
Process: Washed double fermentation
Variety: Caturra
Altitude: 1920 MASL
Notes: stone fruit . notes of peach, lychee, and sweet candied pineapple.