Jairo Arcila Santa Monica Honey Pink Bourbon (Tartaric Acid / Cinnamon)

The ripe Pink Bourbon cherries undergo a dry anaerobic fermentation. During the fermentation, tartaric acid and organic cinnamon are introduced into the fermentation environment. Documented versions of this coffee report either 48 or 72 hours, depending on the specific lot. After fermentation, the cherries are pulped and the coffee is dried slowly on raised beds. The honey process does NOT mean honey is added. It refers to leaving some of the sticky mucilage on the seed after pulping while the coffee dries. Tartaric acid is naturally associated with grapes and wine. In controlled coffee fermentation, it can help push the cup toward brighter fruit, wine-like acidity and greater aromatic definition. Very limited. Very special. Don’t wait too long!