COLOMBIA - CHILLI BOURBON, EL DIVISO

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.