Colombia • Red Bourbon

How this lot was made

Cherries were picked at full ripeness, floated to remove underripes and defects, then washed in 50°C water. They were depulped with a measured amount of mucilage left behind as fuel, then sealed in anaerobic tanks with a defined inoculant.

Through the entire ferment, Jhon tracked four numbers: Brix for remaining sugar, pH for acid development, total dissolved solids for mucilage breakdown, and electrical conductivity as a confirming signal. He pulled the tank when the readings hit target, then arrested fermentation with a 35°C wash.

Drying took eight to twelve days in the sun, down to a moisture content between 10 and 11.5 percent. The parchment then rested in sacks on pallets, off the ground, while moisture equilibrated through the bean.