This Pink Bourbon coffee is from El Placer farm in Quindio, Colombia, located in El Eje Cafetero (Coffee Zone). The beans undergo Carbonic Maceration for 100 hours, followed by de-pulping and sealing with hops culturing called Mosto for another 100 hours. The coffee is then dried in Elbas for up to 30 days and stabilized for 15 days. The farm practices sustainable farming by avoiding herbicides and prioritizing soil health. Processing takes place at 18°C with CO2 injection during anaerobic fermentation. The farm has access to a well-equipped microbiological laboratory for developing innovative coffees.
