Colombia Pink Bourbon Natural Experience:2 KILO BAG This Orange Bourbon is processed

This Orange Bourbon is processed using Elkin Guzman’s Tartaric Acid Cold Room Washed method

and preserving foods

This innovative honey-processed coffee begins with ripe cherries then Anaerobic fermentation in 200-liter containers for 120 hours at a constant temperature of 18°C

this instant coffee is made to be enjoyed anywhere from soaring in the sky to the summit of a mountain

fermentation

Colombia Pink Bourbon Natural Experience:2 KILO BAG This Orange Bourbon is processedNatural 93h is a Pink Bourbon from El Diamante that underwent a 93 hour sealed anaerobic fermentation in whole cherry no water, no shortcuts. This slow, controlled process unlocks a fruit forward cup bursting with raspberry, lychee, passionfruit, and cherry. Its a tropical, juicy stunner from the 2025 harvest.