La Esmeralda Semiwashed Pink Bourbon

About This Coffee

The cherries were hand selected and batched with a ratio of 70% just ripe, 20% overripe, and 10% half-ripe. The cherries were then floated to identify the densest cherries. The cherries were then placed in a tank for 12 hours of aerobic fermentation. Afterwards, the cherries were depulped and placed back into the tank for another 24 hours with water. Lastly, the coffee was spread on sunbed dryers for two weeks until it reached 11% moisture content. Then the coffee was placed in Grain Pro bags for two weeks before it was milled and exported.