Colombia Washed Pink Champagne Pink Bourbon Co-Ferment Experience:JUST A BAG its volcanic soil and shaded

its volcanic soil and shaded environment create perfect conditions for exceptional microlots like this Gesha Anaerobic Natural

the coffee ferments for 4–6 days under constant monitoring of pH

Over up to 12 days

this Castillo lot undergoes a highly controlled double anaerobic fermentation process designed to build complexity while maintaining clarity

allowing for a slow and controlled drying period on raised beds

Colombia Washed Pink Champagne Pink Bourbon Co-Ferment Experience:JUST A BAG its volcanic soil and shadedThis Pink Bourbon is processed using Elkin Guzmans Pink Champagne Washed method, built around an anaerobic, ( Beer Bakers Yeast ) culture driven fermentation designed to precisely shape the coffees aromatic and structural profile. A separate mother culture is cultivated and combined with selected fruits, then fermented for six days and adjusted to match the coffees Brix level. Once harvested, the coffee is pulped and placed into sealed 200 liter