Colombia Washed Tartaric Acid Orange Bourbon Cold Room Experience:JUST A BAG This is a blend of

This is a blend of Co-ferment Pink Champagne and Bolivia Natural

enhance the coffee’s complexity and depth

located in La Perla

Dried slowly for 18 days and stabilized for 22

Colombia Washed Tartaric Acid Orange Bourbon Cold Room Experience:JUST A BAG This is a blend ofThis Orange Bourbon is processed using Elkin Guzmans Tartaric Acid Cold Room Washed method, a multi stage fermentation protocol designed around temperature control, oxidation, and organic acid application. Cherries are harvested at a minimum of 90% ripeness with an average Brix of 2022, then first washed with cold water (1015C) before undergoing flotation and disinfection in 35C water with citric acid. The coffee then moves into a 36 hour oxidation in