Colombia Washed Pink Champagne Pink Bourbon Co-Ferment Experience:JUST A BAG this Castillo lot undergoes a

this Castillo lot undergoes a highly controlled double anaerobic fermentation process designed to build complexity while maintaining clarity

This exceptional coffee

followed by a 22-day drying process on raised beds

this lot underwent a meticulous 72 hour stainless steel fermentation followed by slow parabolic drying

and orange

Colombia Washed Pink Champagne Pink Bourbon Co-Ferment Experience:JUST A BAG this Castillo lot undergoes aThis Pink Bourbon is processed using Elkin Guzmans Pink Champagne Washed method, built around an anaerobic, ( Beer Bakers Yeast ) culture driven fermentation designed to precisely shape the coffees 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 coffees Brix level. Once harvested, the coffee is pulped and placed into sealed 200 liter