Pink Bourbon is back on the shelves! This lot is full of white flowers, sparkling citric acidity with a gentle tropical linger and soft mouthfeel. This rare cup profile comes from the variety and its very unique processing - a hybrid of aerobic, washed and honey processes. After harvest;
• Soaked in water for 4 hours
• Demucilaged but with 85% still intact
• Dry aerobic fermentation for 25 hours
• Sun-dried on African beds for 22 days
• 6 day rest for humidity stabilisation in fique bags

We cannot be more excited about this glorious collaboration between Edwin Noreña and Santuario Project. Edwin is a renown farmer continuing the tradition of three generations at Campo Hermoso. Santuario is a project run by a wizard of fermentation, Camilo Merizalde, who shares his techniques and wisdom not only in Colombia but also in 5 other countries and expanding more!