Pink Bourbon is grown in Potosi from Granja La Esperanza Estate, in Colombia. The Herrera family grows organic coffee varieties in a cold environment, at high altitude and shaded Potosi. Placed on top of the Cauca Valley, its extensive slope offers fertile soils for the growth of Colombian natural varieties, as well as rare exotic varieties along with the development of new processing methods. The Herrera family puts an extreme dedication to the creation of consistent and flavoured coffee while keeping a natural and healthy environment for future generations.
Once the cherries are carefully selected when they are picked to then start the process, they are set in a special barrel where all the oxygen is extracted and, therefore, it triggers an anaerobic fermentation of the full cherries for more than 166 hours . A higher concentration of sugar will allow the cup to have more intense notes. During the whole process, the temperature is controlled every 6 hours to avoid reaching temperatures above 30°C.
Once the fermentation is completed, the coffee cherries are set in mechanical dryers for 48 hours to be dehydrated and after that they are placed in solar drying patios for 9 days, depending on weather conditions, until they reach a moist level between 12 and 12,5%.