
Processing anaerobic washed
The processing of this Pink Bourbon is deliberately multi-stage: First, the cherries ferment anaerobically for 38 hours, followed by a 12-hour oxidation phase. After depulping, the beans undergo another 36 hours of anaerobic fermentation before being washed. Drying then takes place for 36 hours in dehumidification facilities. This results in a very precise, clean cup profile with pronounced fruit, fine sweetness, and great aromatic depth.

FILTER COFFEE | Specialty Coffee
SPECIALTY COFFEE COLOMBIA
Coffee: 100 % Colombia
Coffee Farm: Finca Las Flores (Jhoan Vergara)
Region: Acevedo, Huila
Altitude: 1,750 m
Variety: Pink Bourbon
Processing: anaerobic washed
Harvest: October 2025
Importer: Equation
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