Colombia Washed Pink Champagne Pink Bourbon Co-Ferment ARCHIVED and nuanced profile

and nuanced profile

The result is a wildly expressive cup layered with notes of black tea

then transferred into anaerobic tanks with tartaric acid for around 70 hours inside a temperature-controlled cold room

this instant coffee is made to be enjoyed anywhere—from soaring in the sky to the summit of a mountain

followed by 12 hours in mucilage

Colombia Washed Pink Champagne Pink Bourbon Co-Ferment ARCHIVED and nuanced profileThis 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