Colombia Natural Tartaric Acid Pink Bourbon Cold Room ARCHIVED bringing out its tropical flavors

bringing out its tropical flavors

delivers a delicate and vibrant profile

the cherries were transferred directly to raised beds and slow sun-dried for 18 days

Whole cherries then ferment anaerobically for 36 hours in sealed plastic tanks

Colombia Natural Tartaric Acid Pink Bourbon Cold Room ARCHIVED bringing out its tropical flavorsThis Pink Bourbon is produced using Elkin Guzmans Tartaric Acid Cold Room Natural method, a multi stage fermentation protocol built around oxidation, organic acid application, temperature control, and cold stabilization. Ripe cherries are first rinsed with cold water, then disinfected and floated in warm water with citric acid before undergoing 24 hours of oxidation in whole cherry. The coffee is then fermented in closed tanks with water and a