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This Pink Bourbon from La Bohemia farm is an award-winning coffee meticulously produced by Raquel Lasso
The result is a coffee that feels both vibrant and composed
This Pink Bourbon is produced using Elkin Guzman’s Tartaric Acid Cold Room Natural method
with 250 Udaini trees cultivated under shade
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Colombia Black Honey Carbonic Maceration Koji Experience:1 KILO BAG This Pink Bourbon from LaA truly unique Colombian coffee, crafted by Shady and Elias Bayter at El Vergel Estates. This Black Honey Caturra Koji lot showcases a whisky like acidity, winey notes, pomegranate brightness, and a subtle hint of brown spice. Through meticulous care, the beans undergo a 36 hour fermentation with Koji spores, followed by a 22 day drying process on raised beds. This approach preserves an exceptional flavor profile that captures the essence of acidity
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