{"product_id":"sanguine-colombia-yeast-inoculated-thermal-shock-washed-orange-gesha-copy","title":"Berry Fizz, Colombia, Bio Reactor Advanced Washed Pink Bourbon","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA crisp, sweet, pink\/red fruit-forward pink bourbon from Henry Bonilla, complimented with a orange blossom florals and syrupy sweet structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e In espresso it's gloriously bright with an added punch of fruits and florals from a 72 hour anaerobic fermentation in a bio reactor. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe final cup has all the sweetness that's characteristic of the varietal, with a boosted fruit\/florals notes. It's a fantastic expression of how fermentation should add to complexity and flavour without dominating the cup. \u003c\/span\u003e\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\u003eHe has introduced exotic varieties such as Gesha, while refining traditional cultivars like Tabi and Castillo through controlled fermentations and flavour microbial processes. \u003c\/p\u003e\n\u003cp\u003eTasting Notes: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRaspberry, Orange Blossom, Peach, Caramel\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eProducer: Henry Bonilla, Chapoleros, Colombia\u003c\/p\u003e\n\u003cp\u003eElevation: 1700masl\u003c\/p\u003e\n\u003cp\u003eProcess: 72 Hour Bio Reactor Anaerobic Washed\u003c\/p\u003e\n\u003cp\u003eVariety: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eProcess Details:\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eStep 1 – Selective Harvesting\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOnly fully ripe Pink Bourbon cherries are handpicked, ensuring high sugar concentration\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eand uniform fermentation potential.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 2 – Oxidation Phase (48 hours)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCherries rest in open tanks for 48 hours of controlled oxidation, allowing natural\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003emicrobial activity to intensify sweetness and floral precursors.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 3 – Depulping\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCherries are depulped, removing the outer skin while preserving the mucilage essential\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003efor fermentation.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 4 – Controlled Fermentation (72 hours)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe parchment coffee is transferred to a bioreactor for 72 hours of extended\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003efermentation, developing deeper fruit and floral character while maintaining a clean\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ewashed cup profile.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 5 – Light Washing\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAfter fermentation, the parchment is lightly washed to remove excess mucilage while\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003epreserving some sugars for enhanced sweetness.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 6 – Drying Phase\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDrying begins under the sun until the coffee reaches ~30% moisture.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFinal stabilisation occurs in a mechanical dryer at low, controlled temperatures until\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ereaching 10–11% moisture.\u003c\/span\u003e\u003c\/p\u003e","brand":"Dark Matter","offers":[{"title":"200g","offer_id":62407713128778,"sku":null,"price":23.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":62407713161546,"sku":null,"price":65.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0894\/5051\/2714\/files\/Berry_Fizz_Product_Image_2.png?v=1781863709","url":"https:\/\/darkmatterroasters.com\/products\/sanguine-colombia-yeast-inoculated-thermal-shock-washed-orange-gesha-copy","provider":"Dark Matter","version":"1.0","type":"link"}