This coffee is a Pink Bourbon variety from the Huila region of Colombia, grown at an altitude of 1700-1750 meters. It undergoes a double fermentation honey process, involving a controlled anaerobic environment and the addition of a unique yeast strain to enhance aromatic complexity. The beans are parabolic sun-dried for 12 days followed by a two-month stabilization period. The flavor profile features notes of passionflower and hibiscus tea. This coffee is omni-roasted, making it suitable for various brewing methods.
