This coffee was exposed to a dry anaerobic fermentation period
of 72 hours with the pulp on. During this fermentation stage,
dehydrated strawberries were added. The cherries were then
pulped and placed to dry on raised beds until ideal moisture
content was achieved.
This micro-lot is 100% Pink Bourbon. This varietal is currently
under research in order to determine its origin. It is said that it is
a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.