Colombia Peach Co-Fermentation Dried Honey Experience:2 KILO BAG this natural Java from La

this natural Java from La Primavera delivers a lush and expressive cup

This Pink Bourbon from La Bohemia farm is an award-winning coffee meticulously produced by Raquel Lasso

rose like floral quality layered with deep notes of cherry and ripe plum

followed by a 40-hour closed-tank fermentation in water with a tartaric acid solution at 35°C

the coffee is sealed in GrainPro and placed into a cold room at 5–8°C for 72 hours before being slowly dried in thin layers in parabolic dryers for approximately 25 days

Colombia Peach Co-Fermentation Dried Honey Experience:2 KILO BAG this natural Java from LaThis experimental coffee offers a unique and vibrant flavor profile, showcasing the sweetness of peach and lychee, complemented by the richness of baker's chocolate and a bright citric acidity. Processed using a pre fermentation stage of 24 hours in plastic bags, followed by 24 hours of aerobic fermentation in cherries, the coffee is then depulped and co fermented with dehydrated fruits to enhance its flavor concentration. After 5 days of anaerobic