From the visionary minds of Elías and Shady Bayter comes a coffee that redefines the expectations of a Colombian Natural. Grown at the El Vergel Estate, this Pink Bourbon lot is a celebration of "Yellow Fruits"—balancing a bright, citrusy acidity with a deep, honey-like sweetness. Experimental Specialty Processing: 96-Hour Anaerobic Fermentation This Pink Bourbon undergoes a 96-hour anaerobic fermentation in whole cherry, carried out in sealed tanks without oxygen to intensify fruit expression and aromatic complexity, resulting in a Natural Anaerobic process. After fermentation, the cherries are gently transferred to raised beds where they are slowly dried with the fruit intact, allowing controlled oxidation and sugar concentration to develop a dense, juicy character. The drying process lasts approximately 18–25 days until optimal moisture is reached. Once dried, the coffee rests for a minimum of 20–30 days in sealed GrainPro bags prior to milling. This meticulous process ensures the creation of a vibrant, fruit-forward flavor experience with remarkable depth and sweetness. Tasting: Tropical Punch and blackberries on the nose, leading into a rich blueberry compote with a sophisticated mulled wine finish. A bold, high-intensity profile designed for the adventurous palate—a true celebration of complex anaerobic fermentation. Origin Colombia Farm Processed at El Vergel Estate Farmer Elías & Shady Bayter Proc. Method Natural Anaerobic Varietal Pink Borbon3 Altitude 1500masl Roast Level Medium-Light (Omni) Brew Guide Filter Dose: 20g Yield: 300ml Time: 3:15 Espresso Dose: 24g Yield: 45ml Time: 29-33secs
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