A great coffee, "thanks" to the fight against coffee rust.
Already, moving to coffee cultivation was a challenge for Don Gabriel Castaño, the grower. When coffee rust came about, he decided to turn to this specific variety, Pink Bourbon, due to its resilience. Not even did the crop prove stronger than the one before, the intrinsic quality of the coffee rose too.
This microlot of pink bourbon, resulting from a selective manual picking, has been fermented. The cherries were weighed and kept intact for 96 hours, then fermented for 96 hours in tanks. The grains were then washed and dried on parabolic dryers for 20-30 days.
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