COLOMBIA PINK BOURBON NATURAL FINCA EL PARASIO ARCHIVED From La Asunta

From La Asunta

the coffee is carefully processed to highlight its unique complexity and elegance

and drying on raised beds

rotating micro-lot coffees

COLOMBIA PINK BOURBON NATURAL FINCA EL PARASIO ARCHIVED From La AsuntaFinca El Paraso begins with hand selecting cherries at peak ripeness to maximize sugar concentration. After harvesting, the coffee passes through a double floating and washing system to remove light or defective cherries. Whole cherries then ferment anaerobically for 36 hours in sealed plastic tanks, kick starting mucilage breakdown and early aromatic development. Once fermentation is complete, the must is drained, and the beans move directly into