Colombia Sidra Bourbon Washed Sakura Co-Ferment Experience:TAKEOUT BOX - ALL THE EXTRAS then dried on raised beds

then dried on raised beds for about 12 days

New spots open on the 25th-26th of each month at 1 PM PST and ships on the 28th of every month unless it lands on a Sunday or Holiday

A packet of minerals for brewing water

where ripe cherries are heated to 57°C and rapidly cooled to -2°C

cherries are measured for Brix

Colombia Sidra Bourbon Washed Sakura Co-Ferment Experience:TAKEOUT BOX - ALL THE EXTRAS then dried on raised bedsThis Bourbon Sidra Washed Sakura from La Riviera uses a highly controlled, fruit driven fermentation. Ripe cherries undergo a 48 hour oxidation, while starter cultures activate with fresh pineapple, peach, and blackberry. After depulping, the coffee enters a bioreactor where it ferments for 48 hours with the pineapple peach culture. Blackberry must, its distilled oils and alcohol, additional starter cultures, and panela are then added, and the tank is