This Pink Bourbon coffee is cultivated at 1,950 meters in the Cauca region of Colombia, where the region's high altitude and climate create optimal conditions for growing specialty coffee. It undergoes a controlled double anaerobic fermentation washed process, crafted to enhance its complexity. The cherries are hand-picked, sorted by size and density, and subjected to ozone and UV sanitization to ensure purity. The coffee is then fermented in bioreactors in two stages and dried under controlled conditions to achieve consistent moisture levels. During the process, the juices produced from the fermentation of whole cherries are reintroduced during the fermentation of the pulped coffee, enhancing the flavors further.

Produced at Finca El Paraíso 92 by Wilton Benitez, an award-winning, highly specialized Colombian coffee producer, this coffee exemplifies innovative processing techniques. Finca Paraiso 92 also has a microbiology laboratory, quality laboratory, and process plant.