Akin to the recent natural processing movement in winemaking, the natural coffee processing movement elevates the final cup. Harnessing the power of fermentation is the key, and Sebastián Gómez is a master at it. In a mug of Pink Bourbon Natural, you’ll taste the juiciness of cherry limeade paired with floral notes of rose, the sweetness of strawberry, tropical notes of papaya, and a full, Malbec-like body.
At La Divisa, Sebastián grows Castillo, Variedad Colombia, Pink Bourbon, and he also decided to plant 5,000 Gesha trees in 2018. Here, he puts a focus on careful processing in order to draw out the best flavors in his coffees.
The cherries in this lot of Pink Bourbon from La Divisia are carefully handpicked to ensure only the ripest cherries are used. They are first exposed to a dry anaerobic fermentation for 24 hours, then later placed inside grain pro bags for 60 hours. During this time, the temperatures are maintained below 22°C by placing the coffee inside a water tank. Next, they are placed on raised beds until 18% of moisture content is achieved. Then they are placed inside grain pro bags again for 48 hours and later left to dry below 40°C on raised beds until 10% moisture content is achieved. Grab a bag of this very limited offering before it’s gone.