Extended Fermentation Washed Pink Bourbon by El Diviso

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Description

Extended Fermentation Washed Pink Bourbon by El DivisoProcessed by Nestor Lasso, Handpicked cherries are floated and anaerobically fermented for 32hrs. Coffee is pulped and oxidised for 40hrs. Its then submerged fermented for 80hrs whilst stirred occasionally. Coffee is then washed and mucilage is removed. After, coffee is thermally shocked and dried at a maximum temperature of 30 for 18 24 days.

They’re then stabilised on site before travelling to Gerji for milling

Xiomara del Carmen Marín Gradiz's farm

Regardless of its genesis

Once the cherry arrives at the Inmaculada mill it undergoes a final sorting and cleaning followed by a 48-hour anaerobic fermentation in sealed containers

which he was able to do after changes to the regulations that year

Length: 15cm

the coffee cherries undergo natural processing — sun-drying over a period of 12 to 15 days

The cherries are then oxidised at up to 42°C in a tank for 28hrs and anaerobically fermented again at 16-20°C in 50kg bags for 30hrs

fermented for 24-36 hours

For the past twenty years

This technique is inspired by scientific practices in food microbiology that help ensure quality and consistency

They returned to Ocotal six years later to find that their house and much of their farmland had been seized by the government

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