Pink Bourbon and Castillo varieties are fermented for 72 hours with cinnamon, wine yeast, passionfruit, strawberries and cherries. Next, the coffee cherries are pulped and dried with the fruits, creating a juicy, spiced profile!

Bourbon Aruzi, grown by Javier, was discovered in Inza, Cauca when a coffee tree was noted to look different from the typical coffee grown in the region. It had a higher yield and was more resistant to insects and defects, so some farmers began to grow this variety. The seeds were studied in a London laboratory, which found the genetics and structure were like Bourbon Aruzi, a variety grown in Ethiopia.

Javier process this variety with 30 hour underwater fermentation before pulped, then the parchment is gently washed and dried in temperature controlled conditions until ideal moisture content is achieved.

BREW WITH MERRY AND BRIGHT!

Nuance: Cherry Kool-Aid | Chocolate Toffee Brittle | Berry Cinnamon Roll

Provenance: Colombia | Santa Mónica | Buena Vista

Elevation: 1900 - 2200 masl

Process: 72h Fermentation | Cinnamon | Passionfruit | Strawberry | Cherry | Wine Yeast | Honey | Washed

Variety: Pink Bourbon I Castillo I Bourbon Aruzi