Standout – Colombia – Double Ferment Thermal Shock Washed Pink Bourbon

For this lot, ripe cherries are hand selected and pass through two full cycles of oxidation and fermentation (12 hours oxidation, 48–60 hours sealed fermentation). After depulping, the process is repeated before the coffee is quenched with hot and cold water to lock in the aromatic compounds.

Story

Jhonatan returned to his family farm after studying at the Colombian National Technical Institute. Early trials in fermentation failed, and buyers turned him away. After encouragement from the teams at El Diviso and Las Flores, he began again in 2018. Since then he has become one of Colombia’s most respected voices in processing.

Today the farm grows Pink Bourbon alongside Sidra Bourbon, Aji Bourbon, Pacamara, Gesha, Wush Wush, Caturra, Catuai, Castillo, and Colombia.