Colombia Pink Bourbon Washed Nitro Experience:JUST A BAG established in 1975

established in 1975

From the same innovative minds at La Joya

A one-of-a-kind Robusta

saccharomyces

which undergoes a meticulously layered washed process involving dual-phase fermentation: 36 hours anaerobic in cherry

Colombia Pink Bourbon Washed Nitro Experience:JUST A BAG established in 1975Produced by Julio Madrid at La Riviera, this Pink Bourbon is handpicked at peak ripeness and begins with a 12 hour controlled oxidation before depulping. The parchment is then oxidized for 1012 hours and transferred into a sealed bioreactor, where nitrogen is injected to create a fully anaerobic environment, allowing precise control of microbial activity during fermentation. With starter cultures and must added, the coffee ferments for 46 days under