Cup Notes: Wine, Blackberry, Green Apple, Intense
 
Origin: Colombia
Region: Tolima
Altitude: 1,500masl
Process: Anaerobic Natural
Farm: El Vergel Estate
 
The process for Pink Borbon begins with a 12-hour pre-fermentation in plastic tanks, allowing the cherries to start developing rich, fruity flavors. Afterward, the Pink Borbon cherries undergo a 24-hour anaerobic fermentation in sealed plastic tanks, where the oxygen-free environment enhances deeper, more complex flavors.

During the drying stage, the cherries are first placed in a mechanical silo for 4 days, efficiently reducing moisture content. Following this, they are sun-dried on raised beds for 20 days, ensuring the beans reach the ideal moisture level, which is crucial for preserving quality and flavor consistency.

Once dried, the coffee is stabilized in GrainPro bags for 30 days. This stabilization period allows the flavors to mature and harmonize, resulting in a well-rounded cup.