Colombia – Perla Negra – Pink Bourbon – Washed Thermal Shock

Roaster notes

This Pink Bourbon from Perla Negra farm in Pitalito, Huila at 1,800 metres altitude is processed using an innovative Washed Thermal Shock method: after anaerobic fermentation of the whole cherry followed by mucilage fermentation controlled with must and yeast, hot water immersion abruptly halts fermentation to seal aromatic compounds within the bean.

Tasting notes