Colombia Washed Tartaric Acid Orange Bourbon Cold Room SUBSCRIPTION followed by 24 hours of

followed by 24 hours of aerobic fermentation in cherries

Sebastián Ramírez’s Thermal Shock Blackberry Co-Ferment from Finca El Placer in Quindío

it radiates energy and complexity in every cup

bright mandarin

Colombia Washed Tartaric Acid Orange Bourbon Cold Room SUBSCRIPTION followed by 24 hours ofThis Orange Bourbon is processed using Elkin Guzmans Tartaric Acid Cold Room Washed method, a multi stage fermentation protocol designed around temperature control, oxidation, and organic acid application. Cherries are harvested at a minimum of 90% ripeness with an average Brix of 2022, then first washed with cold water (1015C) before undergoing flotation and disinfection in 35C water with citric acid. The coffee then moves into a 36 hour oxidation in