Colombia Pink Bourbon Peach Co-Ferment Experience:1 KILO BAG Ingredients- Reverse Osmosis Water then

Ingredients- Reverse Osmosis Water then re-mineralized to a 85ppm

this lot is sourced from hundreds of smallholder farmers cultivating traditional Ethiopian heirloom varieties at elevations between 1

the coffee undergoes a second 12-hour oxidation and a further 24-hour sealed fermentation with tartaric acid at 35°C

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the process includes a 60-96 hour fermentation with oxygenated water

Colombia Pink Bourbon Peach Co-Ferment Experience:1 KILO BAG Ingredients- Reverse Osmosis Water thenSebastin Ramrezs Peach Co Ferment from Finca El Placer in Quindo, Colombia is a vibrant expression of fruit forward fermentation. Hand picked Caturra cherries are first fermented for 120 hours with wine yeast and red fruit glucose in an anaerobic environment. After depulping, the coffee undergoes a second 72 hour anaerobic fermentation this time with CO injection, dehydrated peach, and additional glucose, all while carefully monitoring pH levels. The