This coffee was grown by Luis Anibal Calderón on the Villa Betulia farm. Pink Bourbon is one of the exotic varieties and in our experience it responds very well to Cofinet’s innovative processing techniques. The specific fermentation of this lot has both aerobic and anaerobic stages, but the final process is completed with a classic washing and the fermentation is completed after a drying phase. In the first stage of fermentation, the coffee beans undergo a 24-hour aerobic treatment, followed by a 50-hour phase in which the temperature is kept below 22 degrees Celsius and the coffee fruit remains in Grain Pro bags. Then, the stages of peeling, demucilage and waiting until the ideal humidity level is reached in high coffee beds are carried out and the processes are completed.