Colombia Natural Tartaric Acid Pink Bourbon Cold Room ARCHIVED 550 masl and stabilized for

550 masl and stabilized for 15 days

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then disinfected and floated in warm water with citric acid before undergoing 24 hours of oxidation in whole cherry

Dried slowly for 18 days and stabilized for 22

From La Asunta

Colombia Natural Tartaric Acid Pink Bourbon Cold Room ARCHIVED 550 masl and stabilized forThis Pink Bourbon is produced using Elkin Guzmans Tartaric Acid Cold Room Natural method, a multi stage fermentation protocol built around oxidation, organic acid application, temperature control, and cold stabilization. Ripe cherries are first rinsed with cold water, then disinfected and floated in warm water with citric acid before undergoing 24 hours of oxidation in whole cherry. The coffee is then fermented in closed tanks with water and a