The Bourbon variety was first found in the Bourbon Island. It was taken to Brazil in the late 1800 and from there spread into the Americas.
Process description: begins with a good collection and classification of cherries. Then washed and oxidized for 24 hours. 72 hour Submerged fermentation in tanks adding must allows the extraction of sugars and aromatic compounds from the pulp and the growth of microorganisms present in the cherries. Then a mechanical drying process for 24 hours and a final drying point at “Casa Elva”.
Coffee is then stabilized for a period of 2 to 3 weeks in plastic bags.