Colombia Sidra Bourbon Washed Sakura Co-Ferment Experience:TAKEOUT BOX - ALL THE EXTRAS then sorted and sealed in

then sorted and sealed in oxygen-free barrels for a 6-day anaerobic fermentation in cool mountain conditions

Using aerobic microorganisms

the beans are double-washed and slow-dried on patios and solar beds over 2–3 weeks to lock in clarity and structure

winey notes

floral coffee that reflects our love for taking risks with fun

Colombia Sidra Bourbon Washed Sakura Co-Ferment Experience:TAKEOUT BOX - ALL THE EXTRAS then sorted and sealed inThis Bourbon Sidra Washed Sakura from La Riviera uses a highly controlled, fruit driven fermentation. Ripe cherries undergo a 48 hour oxidation, while starter cultures activate with fresh pineapple, peach, and blackberry. After depulping, the coffee enters a bioreactor where it ferments for 48 hours with the pineapple peach culture. Blackberry must, its distilled oils and alcohol, additional starter cultures, and panela are then added, and the tank is