Tierra Nectar Co-Ferment
Spicekix Coffee LabAbout This Coffee
A Pink Bourbon from the Núcleo de gestión Las Palmas, a group of six farming families in Palestina, Huila, Colombia — located on the border of the Cueva de los Guácharos National Park. This nano lot undergoes a complex co-fermentation process: cherries are first aerobically fermented for 48 hours, then sealed in anaerobic barrels with a mosto solution made from Isabelina grapes, vanilla flower, and coconut pulp for 120–150 hours, then greenhouse-dried for 18–22 days. The result is a balanced, sweet, juicy cup with sparkling acidity.
Origin
Huila (Colombia)
Flavor Notes
Coconut, Vanilla, Sweetness, Juicy
Roast Level
Light
Processing
Anaerobic Co-Fermentation With Fruits
Typology
ArabicaPink Bourbon
SC
Spicekix Coffee Lab
Spicekix Coffee Lab, rooted in Rotterdam, embarked on a quest to discover hidden gems among farms producing exceptional specialty green coffee beans. The team roasts ultra light to preserve the true flavors of each bean, refusing to mask quality with the heavy notes of darker roasts. They focus exclusively on Arabica beans graded 86 points and above, sourcing coffees that showcase individual terroir and origin character. Spicekix ships specialty roasts worldwide while welcoming visitors to their Rotterdam lab space to experience their philosophy firsthand, combining scientific precision with genuine passion for coffee excellence.