Colombia Washed Pink Champagne Pink Bourbon Co-Ferment Experience:JUST A BAG carrying forward Ronald’s dream to

carrying forward Ronald’s dream to share “from this corner of the planet

storing and shipping it cold

Over up to 12 days

its volcanic soil and shaded environment create perfect conditions for exceptional microlots like this Gesha Anaerobic Natural

his Red Fruit Co-Ferment Decaf by Sebastian Ramirez is a co-fermented lot processed at El Placer

Colombia Washed Pink Champagne Pink Bourbon Co-Ferment Experience:JUST A BAG carrying forward Ronald’s dream toThis Pink Bourbon is processed using Elkin Guzmans Pink Champagne Washed method, built around an anaerobic, ( Beer Bakers Yeast ) culture driven fermentation designed to precisely shape the coffees aromatic and structural profile. A separate mother culture is cultivated and combined with selected fruits, then fermented for six days and adjusted to match the coffees Brix level. Once harvested, the coffee is pulped and placed into sealed 200 liter