Nestled in Pitalito, Colombia, this Pink Bourbon is processed as a natural with two anaerobic fermentation stages. The coffee is grown at 1,800 meters above sea level and features a flavor profile of guava, purple grapes, and blackberries, with a structured body and a juicy finish. Processing includes an initial 48-hour anaerobic fermentation, a 72-hour second stage with leachate reintroduction, and 22 days of drying under canopies.
