From the heart of Quindío, this exceptional Pink Bourbon lot from Campo Hermoso is a celebration of innovation and precision in coffee processing. Cherries are selectively harvested at over 18° Brix and soaked in fresh water for one hour to clean and sort by density. They then undergo a 72-hour carbonic maceration in sealed tanks, during which the mosto (coffee juice) is carefully extracted. While this takes place, the cherries are pulped to a Black Honey level—retaining 75% of their mucilage. The extracted mosto is transformed into a fermentation starter by inoculating it with selected yeast, glucose, and ground Citra hops— adding bright, hop-forward aromatics to the coffee. This starter is then reintroduced to the pulped coffee for co-fermentation. The coffee is then sun-dried on raised African beds for approximately 15 days, until it reaches a target humidity of 10.5%. After drying, the parchment is stabilized for 8 days in GrainPro bags, followed by an additional 10–15 days of final rest before cupping and careful lot separation.

FarmCampo HermosoRegionQuindio, ColombiaElevation1650 MASLVarietyPink Bourbon – San Jose LotProcessCitra Hops Co-Fermented, Fermented Through Advanced Carbonic Maceration & Black Honey