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

showcasing the sweetness of peach and lychee

established in 1975

delivers a delicate and vibrant profile

built around an anaerobic

a thermal shock is applied with water at 40°C

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