Colombia Natural Pink Bourbon Ice Fermentation
Varietal Region Altitude Harvest
Pink Bourbon Huila Colombia 1800m April 2022
Hand picked at peak ripeness. Floated to remove further defects. Aerobic fermented for 24 hours in cherry before being placed into grain pro bags for an additional 50 hours at a controlled temperature of below 22C. After which the coffee is frozen for 72h before it is then passed to dry on raised beds below 35C until ideal moisture is achieved.
About Rafael Amaya & Ice Natural Process