El Parasio Pink Bourbon special batch B40, processing method Thermo Shock, is fermented by alternating hot and cold shock! Simply put, using mature cherries for fermentation can more easily bring out the layers of flavor, full sweetness, and cleanliness!

A special process for pink Bourbon, planted and processed by Paraíso in Piandamo, Cauca, Colombia.

Producer has a background in chemical engineering and is the brains behind coffee processing and experiments.

Start with 95% ripe cherries and 5% semi-ripe cherries. The unique flavor profile and aroma comes from the unique fermentation applied.

Wilton fermented the cherries in an anaerobic bioreactor for 52 hours using a yeast microorganism called safAle BE-134 (commonly used for beer fermentation).

Then soaks the cherries in hot (40 degrees) and cold (12 degrees) washes, followed by 48 hours of controlled drying.