Winter Filter coffee Colombia | Pink Bourbon

Our winter coffee comes from the Acevedo region, Huila - Colombia and stands out from other coffees due to an experimental processing method.

After the cherries are harvested, they are first fermented anaerobically for 36 hours, then oxidized in the air for 12 hours, after which the cherries are pulped and the beans are fermented anaerobically for another 36 hours.

Finally, a thermal shock at 50 degrees Celsius stabilizes the aromatic compounds and enhances the sweetness. The coffee is then gently dried in dehumidification units for 36 hours until it reaches a moisture content of 10.3% – this process gives the coffee its exceptional clarity, complexity, and depth.