{"product_id":"hibiscus-kiss-colombia-chapoleros-yeast-hibiscus-culture-inoculated-anoxic-washed-pink-bourbon","title":"Hibiscus Kiss, Colombia, Chapoleros, Yeast \u0026 Hibiscus Culture Inoculated, Anoxic Washed Pink Bourbon","description":"\u003cp\u003eDried hibiscus (flor de Jamaica) is included in a starter culture including yeasts which kickstarts the dual stage anaerobic fermentation of a carefully selected varietal (pink bourbon) that already possesses strong floral character which compliments the hibiscus incredibly well.\u003c\/p\u003e\n\u003cp\u003eThe end result is a coffee with gorgeous red fruit and floral aromas and sweetness that make this coffee simply fantastic whichever way it's brewed. \u003cmeta charset=\"utf-8\"\u003eA really thoughtful coffee from Henry Bonilla that goes way beyond just co-fermentation (and gives it the dark matter stamo of approval\u003c\/p\u003e\n\u003cp\u003eTasting Notes: Strawberry, Hibiscus, Vanilla, Pomengranate\u003c\/p\u003e\n\u003cp\u003eFarm: Chapoleros\u003c\/p\u003e\n\u003cp\u003eProducer: Henry Bonilla\u003c\/p\u003e\n\u003cp\u003eElevation: 1700m\u003c\/p\u003e\n\u003cp\u003eProcess: Yeast \u0026amp; Hibiscus Culture Inoculated, Thermal Shock Anoxic Washed\u003c\/p\u003e\n\u003cp\u003eVarietal: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003e\u0026gt; About the Producer:\u003c\/p\u003e\n\u003cp\u003eHenry Bonilla grew up working on El Arrayán, the family farm he would later inherit from his father. His early immersion in agriculture shaped a deep understanding of coffee cultivation, making his transition into full farm management seamless.\u003c\/p\u003e\n\u003cp\u003eRecognised for his innovative spirit, Henry has embraced advanced processing techniques to elevate the quality of his coffees.\u003c\/p\u003e\n\u003cp\u003eHe has introduced exotic varieties such as Gesha, while refining traditional cultivars like Tabi and Castillo through controlled fermentations and flavour microbial processes. Beyond his own farm, Henry is an influential community leader. He frequently shares his knowledge with neighbouring producers, promoting more sustainable practices, better post-harvest management, and pathways to specialty-grade production.\u003c\/p\u003e\n\u003cp\u003e\u0026gt; Process Details: \u003c\/p\u003e\n\u003cp\u003eStep 1 – Selective Harvesting\u003cbr\u003eOnly fully ripe Pink Bourbon cherries are handpicked to ensure maximum sweetness\u003cbr\u003eand consistent quality.\u003c\/p\u003e\n\u003cp\u003eStep 2 – Controlled Oxidation (In Cherry)\u003cbr\u003eThe cherries undergo a 24–48 hour oxidation stage to activate natural enzymatic\u003cbr\u003ereactions and develop berry-forward aromatic precursors.\u003c\/p\u003e\n\u003cp\u003eStep 3 – Depulping \u0026amp; Pre-Wash\u003cbr\u003eCherries are depulped carefully, and the parchment is lightly rinsed to remove surface\u003cbr\u003emucilage while keeping enough sugars for fermentation complexity.\u003c\/p\u003e\n\u003cp\u003eStep 4 – Flor de Jamaica Fermentation (Advanced Stage)\u003cbr\u003eThe parchment is transferred to sealed bioreactors where it ferments for 60–72 hours\u003cbr\u003eusing:\u003cbr\u003e● Selected yeast strains\u003cbr\u003e● A Flor de Jamaica (hibiscus) infusion, rich in natural acids and anthocyanins\u003cbr\u003e● Controlled temperature conditions\u003cbr\u003e\u003cbr\u003eThis step enhances red-fruit acidity, floral aromatics, and pomegranate-like complexity.\u003c\/p\u003e\n\u003cp\u003eStep 5 – Thermal Shock Rinse\u003c\/p\u003e\n\u003cp\u003eA brief thermal shock is applied after fermentation to stabilize the microbial profile and\u003cbr\u003elock in the fruity aromatics.\u003c\/p\u003e\n\u003cp\u003eStep 6 – Washing \u0026amp; Mucilage Removal\u003cbr\u003eAfter fermentation, the coffee is fully washed to remove remaining mucilage while\u003cbr\u003epreserving the enhanced aromatic precursors.\u003c\/p\u003e\n\u003cp\u003eStep 7 – Drying Process\u003cbr\u003eDrying begins on solar beds until moisture reaches ~30%, then finishes under\u003cbr\u003econtrolled airflow in mechanical dryers until the coffee reaches 10–11% moisture.\u003c\/p\u003e\n\u003cp\u003eStep 8 – Resting \u0026amp; Stabilisation\u003cbr\u003eThe dried parchment rests for 3–4 weeks under controlled humidity and temperature,\u003cbr\u003eallowing flavours to integrate before milling.\u003c\/p\u003e","brand":"Dark Matter","offers":[{"title":"200g","offer_id":63093393686858,"sku":null,"price":24.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":63093393719626,"sku":null,"price":72.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0894\/5051\/2714\/files\/HibiscusKissProductImage_1.png?v=1787330905","url":"https:\/\/darkmatterroasters.com\/products\/hibiscus-kiss-colombia-chapoleros-yeast-hibiscus-culture-inoculated-anoxic-washed-pink-bourbon","provider":"Dark Matter","version":"1.0","type":"link"}