COLOMBIA - CHILLI BOURBON, EL DIVISO

629 ZAR

PRODUCER : NESTOR LASSO FARM: EL DIVISO REGION : HUILA ALTITUDE : 1920 MASL PROCESSING , ANAEROBIC WASHED, EXTENDED FERMENTATION NOTES : PINEAPPLE , BLOOD ORANGE , GINGER Fully ripe cherries are selected and anaerobically fermented for 40hrs at 16-18°C. They are then transported to open tanks for an oxidation process that lasts 20hrs. Cherry is pulped and fermented once more with leachates and then thermally shocked and washed with water at 65-70°C and dried in parabolic dryers over 18-24 days.

Origin

Colombia Huila

Process

anaerobic

Altitude

1920 m