Pink Bourbon on Ice
$20.00
Reminds us of: Cherry juice, rhubarb, wild and complex, tangy. (light medium roast)
Stat Sheet
If you got to experience our kombucha processed coffee, this is one that is very similar to it. Both were of the pink bourbon variety and underwent an interesting and innovative processing method. This one is also wild, different, and makes you question if it’s really coffee that you’re drinking. This coffee was grown by Rafael Amaya and was exposed to a dry aerobic fermentation of 24 hours before being placed inside sealed bags for 50 hours at a temperature below 22 degrees celsius. After this, the coffee is then frozen for another 72 hours. This micro-lot is 100% Pink Bourbon and is a full out experience. Enjoy!
Stat Sheet
Stat Sheet
Stat Sheet
Region
Huila, Colombia
Producer
Rafael Amaya
Varieties
Pink Bourbon
Process
Natural Ice Fermentation
If you got to experience our kombucha processed coffee, this is one that is very similar to it. Both were of the pink bourbon variety and underwent an interesting and innovative processing method. This one is also wild, different, and makes you question if it’s really coffee that you’re drinking. This coffee was grown by Rafael Amaya and was exposed to a dry aerobic fermentation of 24 hours before being placed inside sealed bags for 50 hours at a temperature below 22 degrees celsius. After this, the coffee is then frozen for another 72 hours. This micro-lot is 100% Pink Bourbon and is a full out experience. Enjoy!
If you got to experience our kombucha processed coffee, this is one that is very similar to it. Both were of the pink bourbon variety and underwent an interesting and innovative processing method. This one is also wild, different, and makes you question if it’s really coffee that you’re drinking. This coffee was grown by Rafael Amaya and was exposed to a dry aerobic fermentation of 24 hours before being placed inside sealed bags for 50 hours at a temperature below 22 degrees celsius. After this, the coffee is then frozen for another 72 hours. This micro-lot is 100% Pink Bourbon and is a full out experience. Enjoy!
If you got to experience our kombucha processed coffee, this is one that is very similar to it. Both were of the pink bourbon variety and underwent an interesting and innovative processing method. This one is also wild, different, and makes you question if it’s really coffee that you’re drinking. This coffee was grown by Rafael Amaya and was exposed to a dry aerobic fermentation of 24 hours before being placed inside sealed bags for 50 hours at a temperature below 22 degrees celsius. After this, the coffee is then frozen for another 72 hours. This micro-lot is 100% Pink Bourbon and is a full out experience. Enjoy!
