Yellow Bourbon
P21 - Arábica - Yellow Bourbon - SCA Score: 90
Code: P-21
Variety: Yellow Bourbon.
Farm: La Macarena
Height above sea level: 1950 meters
Porocess: 1. Manual harvest. 2. Selection by size. 3. Selection by density. 4. Sterilization with ozonated wáter. 5. Sterilization with ultraviolet light. 6. We immerse the cherries in water at 90 degrees Celsius for 30 seconds. 7. We pulp the fruits. 8. Fermentation begins in an anaerobic bioreactor. 9. We Sanitized again with injection of ozonated wáter. 10. We add a yeast (Saccharomyces pastorianus). 11. Verification of Ph and brix degrees. PH=6 and Brix Degree= 18. 12. 6 hours after the fermentation started, we check that the pH is at 6 and brix degrees of the mucilage 18 if these data are not correct, we adjust the pH by adding citric acid or bicarbonate and the brix degrees are adjusted with honey produced from concentrated mucilage from previous batches. 13. We ferment the fruits for 96 hours. 14. Brix degrees at the end of fermentation 6 and pH 3.8 15. We start drying at 38 degrees Celsius.
