Our latest offering from the Los Nogales farm is a dry fermented Yellow Bourbon.
Picked fully ripe, whole cherries are fermented in open barrels for 48 hours under shade. No agitation, and no added liquid.
Cherries are then pulped and returned to the barrels for a wet fermentation stage, with temperatures kept under 19 degrees. Some agitation occurs to ensure even results.
The parchment coffee is then dried on raised beds.
This increases the sweetness in the cup without bringing additional fruitiness.
