Brayan Alvear

The Pink Borbon coffee cherries undergo a 48-hour pre-fermentation in sealed plastic bags, allowing them to develop a distinct depth of flavor. After this, the cherries are depulped, and the beans, still covered in mucilage, are inoculated with dried, ground banana. This unique step creates a creamy texture with subtle banana undertones. The beans are then fermented in this banana-mucilage mixture for five days, enhancing the coffee’s complexity. Following fermentation, the beans undergo pre-drying on open patios under the sun and then mechanically dried in static silos for consistency. A 30-day stabilization period concludes the process, allowing the flavors to integrate and result in a well-rounded cup.