Region: Pitalito, Huila Varietal: Borbon Process: Semi-washed

The Borbon Pasiflora coffee processing journey begins with handpicking and sorting the ripest cherries, which then undergo a 24-hour intact pre-fermentation stage before being depulped and semi-washed. Next, the coffee is submerged with fresh passion fruit in sealed tanks for a 48-hour anaerobic co-fermentation, allowing the fruit's organic compounds to infuse the beans with complex tropical and floral characteristics. Finally, the coffee is dried on raised beds for 15 days to lock in these distinctive flavors and is completed by a 15-day stabilization period in a dark room to achieve ideal moisture levels, flavor harmony, and prolonged shelf life.