Colombia Pink Bourbon

Origin: Tolima, Colombia Roast: Light Altitude: 1,500 meters Process: Lactic Fermentation Producer: Elias & Shady Bayter Varietal: Pink Borbon Notes: Cane, caramel, citric acid, honey, panela, peach Story: This coffee undergoes lactic fermentation with lactobacillus bacteria, experiencing a 72-hour anaerobic phase to absorb unique flavors. Subsequently, it undergoes sun-drying for 20 to 25 days. The final touch involves a high-tech mechanical silo process at a constant 45 degrees Celsius to maintain optimal flavor. Following this, a 35-day stabilization period in GrainPro bags precedes the milling stage, ensuring a harmonious and flavorful coffee profile.