Colombia Washed Pink Champagne Pink Bourbon Co-Ferment Experience:JUST A BAG followed by a 22-day drying

followed by a 22-day drying process on raised beds

Over up to 12 days

ensuring a rich sweetness in every cup

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

and orange

Colombia Washed Pink Champagne Pink Bourbon Co-Ferment Experience:JUST A BAG followed by a 22-day dryingThis 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