Bourbon Sidra

The Bourbon Sidra Natural undergoes an 18-hour fermentation process in permeable polypropylene fiber bags. Then, the coffee undergoes another 36-hour anaerobic fermentation without waterin 200-liter plastic bags, followed by a flotation process to remove impurities and subsequent pulping. After that, another 48-hour anaerobic fermentation takes place, concluding with a hot thermal shock wash at 35°C. The coffee is then placed in solar parabolic dryers for 12 to 15 days. Finally, it undergoes rigorous quality control, including analysis by the quality team, stabilization in thewarehouse, hulling, andclassification.