BLACK HONEY

This Juicy Pink Borbon is a masterpiece, a black honey which was processed with a 96 hour of anaerobic fermentation to be then depulped and taken to rised beds with lower temperature to creat more oxidation of the muscilage and creat a crust of muscilage which makes the sugar of the muscilage to stick to the parchment while drying, afterwards, coffee was stabilized for at least 20 days in plastic bags before milling

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Pink Borbon

Altitude

1.800 MT

Natural Anaerobic

This Juicy Pink Borbon is a masterpiece, a black honey which was processed with a 96 hour of anaerobic fermentation to be then depulped and taken to rised beds with lower temperature to creat more oxidation of the muscilage and creat a crust of muscilage which makes the sugar of the muscilage to stick to the parchment while drying, afterwards, coffee was stabilized for at least 20 days in plastic bags before milling

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Wilder Lasso

El Diviso

Wilder Lasso is a new coffee lover! He came to be a coffee producer not long ago since 2017 when he came to help his father at his Farm El Diviso in the mountains of San Adolfo. Because of his passion for coffee and family history in coffee producing, Wilder entered the coffee world in a unique way, he started not only with specialty coffee right away, but with his background in genetics, and also his relentless energy of learning, he began a varietal program in Tocora, which nowadays includes more than 12 different varieties, which have been carefully selected from different origins.