Colombian Honey Processed Pink Bourbon from renowned producer Jairo Arcila.

Cupping notes: cinnamon buns, floral, chocolate, and brown sugar

For this lot, only the ripest cherries were harvested. The cherries are transported to their La Pradera processing center in grain pro bags or special tanks to preserve their freshness.

Once cherries arrive in La Pradera, the cherries are floated in water tanks to remove any low-density beans or foreign materials. The water used in this stage is recycled for additional batches and, once no longer suitable for use, is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and released as oxygen. This sustainable filtration system ensures that no contaminated water is discharged, maintaining the commitment to environmentally friendly practices.

Then, the cherries undergo a dry anaerobic fermentation process for 72 hours with the pulp on. During this stage, cinnamon is added to the fermentation tanks. The cinnamon adds its warm spice and sweet, woody aroma to the coffee. By fermenting coffee cherries alongside cinnamon, they unlock a nuanced spice profile—think cinnamon sticks and brown sugar. The cinnamon's volatile oils and aromatic compounds interact with the coffee mucilage during fermentation, creating a structured and deep flavor reminiscent of cinnamon buns

Following fermentation, the cherries are pulped to remove the outer skin while leaving the mucilage intact. This sticky, honey-like layer is what gives the Honey process its name and contributes to the coffee’s sweetness and body.

The pulped cherries are then spread out in their drying station. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold.

Drying continues until the cherries reach an ideal moisture content of 9.5-11%..