Time to spill the coffee secrets of our Pink Borbon! We snag those cherries at their ripest, sporting a pretty pink hue at a solid 22 Brix degrees – hence the name. Some coffee legends say it's like a cool fusion of native Ethiopian vibes and bourbon plants. The result? A rockstar coffee with killer production, stunning pink ripening, and the sweetest mucilage dreams can conjure.
Once they hit Quindio, the real fun kicks in. We kick off with a 24-hour pulp session, then dive into not one but two rounds of 24-hour anaerobic fermentation in closed tanks. Think of it as an exclusive flavor party happening behind closed doors. After each tank timeout, we wash, rinse, and repeat the fermentation fun for good measure. Finally, our pink treasures get the VIP treatment on raised drying beds, soaking in the Colombian sun. It's not just coffee; it's a Pink Borbon party worth savoring!