For this Bourbon Ají lot, ripe cherries are first fermented in open tanks for 24 hours, before being rinsed and fermented again in sealed tanks for 48 hours. The cherries are then de-pulped before a final fermentation in sealed tanks for 96 hours. Water is added to this final fermentation, slowing the temperature rise for a slow and controlled fermentation. After these three stages of fermentation, the parchment coffee is washed thoroughly and dried in solar driers over 20 to 25 days. This leads to a rich and lush flavour profile of vanilla, ripe berries and sugar cane. The highlight is the complex floral and herbal aromatic profile, typical of many of the Ethiopian heirloom-derived varietals we find in Latin America, followed up by a juicy acidity and creamy body.
