Colombia Natural Pink Champagne Pink Bourbon Co-Ferment lumi xl Perfect for adventurers and explorers

Perfect for adventurers and explorers

this Caturra Bourbon lot undergoes a groundbreaking fermentation with tropical fruit nectar—primarily from the Citrullus family (watermelon

Coffee is grown under shade trees

the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination

cherries are carefully sorted and pulped before being transferred to raised drying beds with a high amount of mucilage left intact

Colombia Natural Pink Champagne Pink Bourbon Co-Ferment lumi xl Perfect for adventurers and explorersThis Pink Bourbon is processed using Elkin Guzmans Pink Champagne Process and its a Natural method, built around a highly controlled, anaerobic fermentation using cultivated Lactobacillus and Saccharomyces cerevisiae ( Brewers Bakers Yeast ). A mother culture is first developed and fed with fruits and sugars, then adjusted to match the coffees Brix level before fermentation. Freshly harvested cherries undergo 48 hours of oxidation before being placed