Colombia Sidra Bourbon Washed Sakura Co-Ferment drop-store This keeps that taste locked

This keeps that taste locked in for best quality

before drying to an ideal moisture content of 10

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

This culture is then enhanced by fermenting with passion fruit

After fermentation

Colombia Sidra Bourbon Washed Sakura Co-Ferment drop-store This keeps that taste lockedThis Bourbon Sidra Washed Sakura from La Riviera uses a highly controlled, fruit driven fermentation. Ripe cherries undergo a 48 hour oxidation, while starter cultures activate with fresh pineapple, peach, and blackberry. After depulping, the coffee enters a bioreactor where it ferments for 48 hours with the pineapple peach culture. Blackberry must, its distilled oils and alcohol, additional starter cultures, and panela are then added, and the tank is