Colombia Pink Bourbon Washed Nitro

Description

Produced by Julio Madrid at La Riviera, this Pink Bourbon is handpicked at peak ripeness and begins with a 12-hour controlled oxidation before depulping. The parchment is then oxidized for 10–12 hours and transferred into a sealed bioreactor, where nitrogen is injected to create a fully anaerobic environment, allowing precise control of microbial activity during fermentation. With starter cultures and must added, the coffee ferments for 4–6 days under constant monitoring of pH, temperature, and Brix, then finishes with a slow 20-day drying to preserve clarity, structure, and varietal purity.