Coffee Of The Moment 24

Edwin Norena’s Yellow Bourbon undergoes a purple honey carbonic maceration with mossto recirculation. The extended fermentation delivers a refined cup with floral body, balanced sweetness, and vibrant notes of blue lollipops, chamomile tea, and raspberries. 

Cherries are harvested above 20+ brix’s. Cherries are soaked in water for 5 hours. Initial cherry carbonic maceration for 96 hours. Coffee is depulped leaving 45% of mucilage for the second cherry anaerobic fermentation of 48 hours, with recirculatio of Mossto every 24 hours . Coffee is sun dried on African beds for 24 days until humidity is 10.5%. Final humidity stabilization for 8 days inside a warehouse, then coffee is finally stored on grain pro bags. After the final stabilization of 8-10 days, coffees are cupped and lots organized.

Funk: Medium High!