Origin: Colombia
Farmer: Cesar Llanten & Libardo Chilito
Farms: La Esperanza & La Florida
Variety: Pink Bourbon
Process: Natural with carbonic maceration & stabilization

Cupping notes: Dried orange, citric acid, caramel, cocoa, sweet 
 
PROCESS:
1. After picking, All the cherries are selected by hand, just the ripe 90% and over ripe 10% approx.
2. The mass are floated to select just the dense cherries. Also it works for cleaning the fruit from
bacteries.
3. The mass is kept in a closed tank to start the anaerobic fermentation in the whole batch.
4. After one week of fermentation and taking care of the process of carbonic maceration
(temperature, juices, gas, etc). The tanks are drained every day after day 3 to have the wine of the
cherries coming out.
5. Cherries are spread on marquesinas or sundrier, 10-12 cm high, for one week. The mass is
moved every 4 hours.
6. When the cherries are below 20% of moisture, they are kept in grain pro bags for 5 days. That
stabilized the alcoholic and acetic process.
7. Cherries are spread in the sunbeds driers for 2 weeks until the grain is under 15% of moisture.
8. Every batch is kept again into the grain pro bags for 5 days.
9. Cherries are spread in the sun dryers for 2 more weeks until the grain is under 11% of moisture.
10. The coffee is kept in Grain Pro bags with cherry cover at least 2 weeks before its milled and
exported.