Coffee lovers, rejoice! Never feel guilty about enjoying a beer in the morning with this IPA-inspired coffee.
At Sebastian Ramirez's farms, the Pink Bourbon beans are handpicked and specially selected before being sealed in a container filled with CO2 for Carbonic Maceration. This process lasts 100 hours and carefully manages pH and temperature. The cherries are then de-pulped and sealed with a unique hop culture, Mosto, for another 100 hours. Finally, the coffee is dried in Elbas for up to 30 days and stabilized for an extra 15 days.
Key Features:
Variety: Pink Bourbon
Altitude: 1750-2000 masl
Region: Quindío, Colombia
Producer: Sebastian Ramirez
Farm: El Placer
Process: Honey
Fermentation: Double Anaerobic fermentation in cherry and mucilage 100 hrs (Each) with CO2 injection and Honey
