Pineberry

This beautiful Pink Bourbon from Finca Zarza goes through a few steps before being exporter. The first step is the recollection of cherries that go through an oxidation process for 24 hours. The next step is an anaerobic fermentation for another 24 hours. De-pulping of the cherries happen after and the cherries undergo another anaerobic fermentation for 32 hours. The cherries go through hot water to remove their mucilage, the coffee is then washed and dried for about 8 days.