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• Variety: Aji Bourbon
• Process: Anaerobic Washed with mosto
• Altitude: 1700-1800 masl
• Region: Bruselas Pitalito, Huila
• Flavor Profile: Lychee, Strawberry Cream, Pineapple, Elderflower, Jasmine
The process starts with a first stage of anaerobic fermentation in plastic bags for 24 hours at an average temperature of 18 and 16°C. The coffee is then transferred tanks for oxidation for 20 hours. Next step is depulp to continue with another oxidation process with mucilage for 20 hours. Finally mosto is added for a submerged fermentation with recirculation for 12 hours. Finally the thermal shock is done by adding hot water at 50°C to stop the fermentation.