Berry Fizz, Colombia, Bio Reactor Advanced Washed Pink Bourbon

Tasting notes

In the roaster’s words

A crisp, sweet, pink/red fruit-forward pink bourbon from Henry Bonilla, complimented with a orange blossom florals and syrupy sweet structure. In espresso it's gloriously bright with an added punch of fruits and florals from a 72 hour anaerobic fermentation in a bio reactor. The 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. Henry 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. He has introduced exotic varieties such as Gesha, while refining traditional cultivars like Tabi and Castillo through controlled fermentations and flavour microbial processes. Tasting Notes: Raspberry, Orange Blossom, Peach, Caramel Producer: Henry Bonilla, Chapoleros, Colombia Elevation: 1700masl Process: 72 Hour Bio Reactor Anaerobic Washed Variety: Pink Bourbon Process Details: Step 1 – Selective Harvesting Only fully ripe Pink Bourbon cherries are handpicked, ensuring high sugar concentration and uniform fermentation potential. Step 2 – Oxidation Phase (48 hours) Cherries rest in open tanks for 48 hours of controlled oxidation, allowing natural microbial activity to intensify sweetness and floral precursors. Step 3 – Depulping Cherries are depulped, removing the outer skin while preserving the mucilage essential for fermentation. Step 4 – Controlled Fermentation (72 hours) The parchment coffee is transferred to a bioreactor for 72 hours of extended fermentation, developing deeper fruit and floral character while maintaining a clean washed cup profile. Step 5 – Light Washing After fermentation, the parchment is lightly washed to remove excess mucilage while preserving some sugars for enhanced sweetness. Step 6 – Drying Phase Drying begins under the sun until the coffee reaches ~30% moisture. Final stabilisation occurs in a mechanical dryer at low, controlled temperatures until reaching 10–11% moisture.

Notes

72 hour bioreactor fermentation with oxidation, depulping, light washing, and controlled drying.