Nectarine, orange, figs SCA Score: 86 PROCESSING: WashedVARIETAL: Red BourbonALTITUDE: 1.570 to 2.100 metersWASHING STATION: Muzo REGION: Janja Hill ADDITIONAL INFORMATION The first step, regardless of process, is cherry sorting. Under shade, every cherry is sorted to ensure only the ripest are chosen and that any visibly defective cherries are removed. Next, the hand-selected cherries are placed into tanks where they go through multiple rounds of flotation to separate off the defective beans. All Baho-washed coffees undergo a double fermentation process. After de-pulping, the coffee is immediately dry fermented (placed into an open-air fermentation tank with no water) for 8 to 12 hours. The coffee is then washed, and the tank is filled with water for an additional 8 to 12 hours of wet fermentation (coffee completely submerged in water). Once the fermentation is complete, the coffee is pushed through the grading channels. Here, the coffee is very rigorously washed and separated by density.
