This Sidra Bourbon lot showcases a layered and experimental process blending Black Honey carbonic maceration with a lactic mosto infused with strawberries—crafted by smallholder producers from Acevedo, Huila. Cherries are picked at peak ripeness, measuring over 18° Brix, and soaked for one hour to clean and sort by density. They then undergo a 72-hour sealed carbonic maceration, during which the mosto (fermented juice) is extracted. Meanwhile, the cherries are pulped to a Black Honey level, preserving around 75% of the mucilage. The extracted mosto is transformed into a fermentation starter—enriched with selected yeast, glucose solution, and both fresh and dried strawberries. This aromatic blend is reintroduced to the pulped coffee for an extended cofermentation, enhancing the cup with juicy, fruitforward complexity. The coffee is dried on raised African beds for about 15 days until it reaches 10.5% humidity. After an initial 8-day stabilization and storage in GrainPro bags, the coffee undergoes a final resting period of 10–15 days before being cupped and sorted into premium-quality lots.
