Colombia Washed Pink Champagne Pink Bourbon Co-Ferment ARCHIVED sitting at 1850 MASL

sitting at 1850 MASL

What’s Included

By joining

and nuanced profile

then transferred into anaerobic tanks with tartaric acid for around 70 hours inside a temperature-controlled cold room

Colombia Washed Pink Champagne Pink Bourbon Co-Ferment ARCHIVED sitting at 1850 MASLThis 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