Varietal (Rojo Bomb)

The Process utilises unique fermentation protocols, and the first developed was the red bomb. red bomb is a washed double fermented coffee developed by jonathan and cristian raigosa where.

 in brief, after selectively harvesting the cherries, the fruit is rested for approximately 26 hours and then moved into de-pulping. Next its racked into a tank undergoing an extended anaerobic fermentation for 50 hours - fifty - five-zero hours! post fermentation, the washing process and dry on african beds. the name red bomb is attributed to the explosive.