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Cherry, plum, vanilla, and, green apple notes.

PROCESS
This Juicy Pink Borbon is a masterpiece, which only improves more as it cools down, it's processed with a natural anaerobic extended fermentation of 105 hours sub-merged in water with a grain pro, which helps to control temperature without having extra lixiviates taken while the process of fermentation. Followed by slow drying of almost 20 days at his marquesina behind his father's house, and stabilized for 35 days in cherry in plastic bags before milling the coffee.
ORIGIN:
HUILA
PROCESS:
NATURAL ANAEROBIC
VARIETY:
PINK BORBON
ALTITUDE:
1800 MT

