El Bosque | Pink Bourbon

Finca El Bosque sits at 1,715 m.a.s.l., and is planted with two varieties of coffee, Gesha and Pink Bourbon. Linarco Rodriguez Ospina carries out his post-collection processing at the association’s headquarters as he is yet to install the necessary infrastructure to do so at his farm. The Pink Bourbon cherry is first treated to a float to remove any under-ripe or damaged cherry, as well as any debris. The cherry is then fermented for a period of 24 hours, to later be de-pulped and set to ferment again for 36 hours in tanks. The last stage Is to decrease the moisture content of the beans. Linarco does this by putting the coffee in a marquesina to dry for a period of 22 days.