Colombia Natural Tartaric Acid Pink Bourbon Cold Room ARCHIVED 5 hectares of coffee farmland

5 hectares of coffee farmland with the help of his children and two eldest sons

and commitment to sustainability that defines Pepe’s approach to specialty coffee

where approximately 80 liters of the prepared fruit-based culture is added

built around an anaerobic

Colombia Natural Tartaric Acid Pink Bourbon Cold Room ARCHIVED 5 hectares of coffee farmlandThis Pink Bourbon is produced using Elkin Guzmans Tartaric Acid Cold Room Natural method, a multi stage fermentation protocol built around oxidation, organic acid application, temperature control, and cold stabilization. Ripe cherries are first rinsed with cold water, then disinfected and floated in warm water with citric acid before undergoing 24 hours of oxidation in whole cherry. The coffee is then fermented in closed tanks with water and a