This coffee is a Pink Bourbon varietal from Huila, Colombia, grown at 1600 meters altitude on Finca Betania by producer Linarco Rodriguez. It undergoes an experimental 72-hour anaerobic fermentation with Mosto and Panela honey infusion, followed by a thermal shock natural process. The cherries are slow-dried over 24-28 days and stabilized for 17 days. The coffee delivers exotic fruit and panela honey notes with cocoa undertones, tropical fruit nuances, and a silky texture.
