Red Bourbon is a natural mutation of Arabica that emerged on the island of Bourbon in the early 18th century. This variety thrives in high-altitude regions with moderate climates, typically between 1,200 and 2,000 meters above sea level. It prefers volcanic soil and requires careful attention to ripeness during harvesting, as the quality of the beans is heavily dependent on proper picking.

DETAILED PROCESS: Ripe cherries are carefully selected. All unripe and unfilled cherries are removed in an initial floating stage.

FERMENTATION PROCESS: Cherries are packed into plastic tanks to begin anaerobic fermentation. In this first stage, add a coconut mosto with yeast. This phase lasts between 60 and 72 hours, depending on the ambient temperatures.
Once the first fermentation is complete, move on to the second phase of the process, which is oxidation. At this point, open the containers and leave the cherries uncovered for a period of 36 to 48 hours. The cherries are exposed to oxygen, allowing oxidation. This phase allows to raise the temperature of the fermenting mass to 40°C. Once the cherries complete the oxidation phase and reach the desired temperature, proceed with a thermal shock using cold water at 16°C. The cherries are left in the water for about 24 more hours.