DAK Kolumbien anaerobic Petals, Finca El Placer Pink Bourbon Espresso

This Pink Bourbon lot is a washed carbonic maceration that initially underwent an aerobic fermentation in cherry baskets for 24 hours, followed by anaerobic fermentation in oxygen-deprived tanks for 24 hours with a constant temperature of 18°C. Throughout the fermentation process, CO2 was injected into the tanks. After fermentation, the cherries undergo a first drying phase in a drying facility at around 40 degrees and 25% humidity for approximately 15 days. The second drying phase, which lasts five days, is done in a parabolic drying polytunnel. After the coffee has reached the desired humidity and stabilised, the parchment coffee is threshed and selected by hand to be packed and shipped.