This microlot was meticulously handpicked for optimal ripeness, with careful consideration given to the subtle variations in the fruit. It underwent a 60-hour fermentation process with the cherries intact, followed by de-pulping and an additional 60 hours in tanks. Finally, the beans were thoroughly washed and dried.
Gabriel Castaño Sr., recognized as Huila’s “godfather” of Pink Bourbón, has generously shared his expertise with fellow producers, helping them market their own Pink Bourbón to roasters around the globe. We are proud to partner with this innovative family.
