COLOMBIA SIDRA HONEY LA CRUZ Experience:JUST A BAG the coffee is slowly dried

the coffee is slowly dried on mesh beds for 22 days with airflow

complemented by a controlled drying process

this Pink Bourbon is handpicked at peak ripeness and begins with a 12-hour controlled oxidation before depulping

citric juices

Once fermentation is complete

COLOMBIA SIDRA HONEY LA CRUZ Experience:JUST A BAG the coffee is slowly driedThis Honey Bourbon Sidra from Libardo Lopez at La Cruz in Buesaco, Nario highlights a careful honey process shaped by two stage fermentations that can exceed 48 hours to build sweetness and depth. After selective picking and sorting, the coffee is dried slowly for 18 days with mucilage intact, reflecting Libardos long standing dedication to sustainable farming and the unique expression of Bourbon Sidra grown at 2,000 masl. Won at Narino Auction