Colombia Pink Bourbon Peach Co-Ferment Experience:1 KILO BAG while starter cultures activate with

while starter cultures activate with fresh pineapple

then blended with mango

allowing the coffee's natural microbiology to drive a clean and expressive 48-hour anaerobic carbonic maceration

This rare varietal undergoes a meticulous natural process

Colombia Pink Bourbon Peach Co-Ferment Experience:1 KILO BAG while starter cultures activate withSebastin Ramrezs Peach Co Ferment from Finca El Placer in Quindo, Colombia is a vibrant expression of fruit forward fermentation. Hand picked Caturra cherries are first fermented for 120 hours with wine yeast and red fruit glucose in an anaerobic environment. After depulping, the coffee undergoes a second 72 hour anaerobic fermentation this time with CO injection, dehydrated peach, and additional glucose, all while carefully monitoring pH levels. The