Nimbus Pink Bourbon Decaf Weight:30kg then washed with water at

then washed with water at 50°C to create a thermal shock

with a wider network extending into other provinces of La Libertad

The coffee is then pulped and fermented for a further 24 hours in ceramic tanks before moving to raised beds in a dedicated drying room

preserving the delicate ecosystem

Nimbus Pink Bourbon Decaf Weight:30kg then washed with water atRipe cherry from smallholder farms around Villamara is delivered to La Aurora and moved the same day to Jamaica in Chinchin. The station sits lower at 1,300 MASL, where warmer, steadier air allows slow, controlled drying and tight process control. Fermentation follows the Water Pillow method developed at El Fnix. Cold water is poured over sealed plastic sheeting to exclude oxygen and hold the coffee at a low, stable temperature. Lower temperature