This Pink Bourbon coffee is from Zarza farm in Huila, Colombia, grown at 1800 meters altitude by producer Jonathan Gasca. The coffee undergoes a double fermentation thermal shock washed process, where ripe cherries pass through two cycles of oxidation (12 hours) and sealed fermentation (48-60 hours). After depulping, the process is repeated before the coffee is quenched with hot and cold water to lock in aromatic compounds. The beans are sun dried on canopy for 10-12 days. The flavor profile features rose and lily aromas, with notes of cantaloupe, sweet mango, pink lemonade, and a finish reminiscent of Austrian riesling.
