Luis Edgar Camacho Bourbon

About This Coffee

A Bourbon by Luis Edgar Camacho, with the fermentation emphasising a deep sweetness and ripe dark berries. For this Bourbon Fragrancia lot, ripe cherries are first fermented in open tanks for 24 hours, before being rinsed and fermented again in sealed tanks for 48 hours. After these three stages of fermentation, the parchment coffee is washed thoroughly and dried in solar driers over 20 to 25 days