Colombia Cauca

From our importer, Finca El Paraíso:

"The journey begins in the highlands of Cauca, where ripe Pink Bourbon Ají cherries are carefully handpicked at peak maturity. Immediately after harvest, the cherries undergo flotation and cleaning with ozonated water, removing low-density and defective fruits to ensure only the highest quality material advances.
The first stage involves a 12-hour oxidation period, which initiates enzymatic activity and lays the foundation for a vibrant and expressive cup profile. After this, the cherries are depulped, and the parchment coffee rests in open tanks for 12 hours before moving into a submerged fermentation stage. This dual approach allows for a gradual and uniform breakdown of mucilage, enhancing clarity, balance, and the characteristic complexity of the Pink Bourbon Ají variety. The beans are then washed in channels, a traditional step that guarantees cup cleanliness while highlighting the coffee’s bright acidity and layered fruit character. Drying is carried out mechanically in a dehumidifier at 38 °C, within a carefully controlled environment designed to preserve delicate aromatic compounds and ensure stability throughout the process. Drying continues until the coffee reaches a final moisture content of 10–11.5%."

Variety: Pink Bourbon Ají
Processing: Washed
Producer: Daniel Bermudez
Region: Cauca, Colombia
Farm Altitude: 2000 m.a.s.l.
Technique: Traditional Washed Process carefully depulped and oxidized in open tanks to enhance clarity and complexity, followed by controlled mechanical drying for optimal quality
Taste: Golden mango, kiwi, banana, guava & panela

For the best flavor we recommend using a Filter, Kalita, V60, French Press, Cold Brew brewer with these beans.