Colombia Café Tío Conejo Red Bourbon

After a very good selection of cherries, the mass is made clean with Ozone gas and UV lights. The cherries are pulped and deposited inside the Bioreactor. Fermentation is controlled without the presence of oxygen. At that time the mass is inoculated with a specific variety of yeast. We allow 36 hours of action before washing the beans, temoshok process. The drying process is validated with a heat-controlled drying machine designed by the producer.

Roast Level

Altitude: 1900 Meters
Community: Piendamò, Cauca
Farmers: Wilton Benitez
Processing: Yeast extended anaerobic fermentation
Varieties: Red Bourbon
Relationship Coffee
Tasting Notes: Cantaloupe, Strawberry, Sweet Cream