Colombia Bourbon Aji

Double anaerobic fermentation. First, 48 hours in airtight tanks to develop the esters of berries and tropical fruits. Then another 48 hours in special bags in an environment with a high concentration of CO₂ to intensify the sweetness.

Thermal shock: a sudden change in temperature stabilises fermentation and ‘seals’ the aromatic compounds of strawberries, berries and cocoa within the bean.

Slow drying for 15–20 days on raised beds in the sun to concentrate the sugars.

The flavour profile features strawberry, raspberry, pomegranate, dark berries, cocoa and panacotta.

Weight: 100g