This Pink Bourbon by Diego Vergara, grown at Finca Las Flores in Huila (Colombia), undergoes a meticulous process of anaerobic fermentations both in cherry and in parchment to enhance its aromatic expression and complexity. After a controlled oxidation phase, the coffee is washed and cooled through a quenching process using hot and cold water, locking in the compounds developed during fermentation. Finally, it is slowly dried in a hermetic stainless steel system to preserve clarity and precision in the cup.
The result is a vibrant, juicy, and complex cup, led by tropical fruit, with bright citrus acidity and subtle floral and lactic notes that add depth.
