Colombia Diwan Pink Bourbon

This is coffee is from producers Diego & Yessica Parra in the Huila region of Colombia. The Cherries are harvested at peak ripeness, with brix levels between 20–26°.
They undergo a 24-hour oxidation period in cherry 9 (open air tanks), followed by de-pulping and a 24-hour fermentation.
After fermentation, then coffee is fully washed and dried. The drying phase lasted 18 days.

Tasting notes: Strawberry, Grapefruit, Jammy