Colombia Natural Tartaric Acid Pink Bourbon Cold Room ARCHIVED showcasing the sweetness of peach

showcasing the sweetness of peach and lychee

then disinfected and floated in warm water with citric acid before undergoing 24 hours of oxidation in whole cherry

Dried slowly for 18 days and stabilized for 22

this lot underwent a 120-hour CO₂-controlled fermentation in Fermzilla tanks

The coffee is placed in a solution of both water and ethyl acetate

Colombia Natural Tartaric Acid Pink Bourbon Cold Room ARCHIVED showcasing the sweetness of peachThis 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