The varieties that descend from the bourbon are a mutation in the first place of the Typica variety, then the bourbons gave rise to other varieties such as the caturra and recently the pink bourbon, this last variety has become a raw material with a high potential to develop unique and exotic profiles.
The process of this profile begins with the harvest of the coffee cherries at their optimum ripening point and with a higher concentration of sugars in the mucilage.
The coffee cherries are fermented and then depulped and fermeted with citrical yeast to produce fruity flavor profile and liquid extract from coffee pulp, then make wash with thermal shock to fixed the precursors.
Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid overfermentation Stabilization and storage in a cool place Selection and threshing according to the quality standard.
