Colombia Washed Pink Champagne Pink Bourbon

Description

This Pink Bourbon is processed using Elkin Guzman’s Pink Champagne Washed method, built around an anaerobic, ( Beer/Bakers Yeast )-culture-driven fermentation designed to precisely shape the coffee’s 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 coffee’s Brix level. Once harvested, the coffee is pulped and placed into sealed 200-liter containers, where approximately 80 liters of the prepared solution is added. The coffee ferments anaerobically under controlled conditions, with Brix maintained above 9 and pH above 4 to reach the optimal point identified to highlight the coffee’s desired notes. After fermentation, the coffee is dried for approximately 15 days first on raised beds, then in mechanical dryers before stabilizing for milling, allowing the process to integrate while preserving clarity, structure, and precision.