Colombia
Julio Madrid, La Riviera
Location: Risaralda, Colombia
Process: Nitro Washed
Varietal: Pink Bourbon
MASL: 1750
Cup Notes: Kiwi, tropical fruit candy, strawberry yogurt drops

Pink Bourbon cherries are selectively harvested at peak ripeness and sealed in oxygen-limited bags for 10–12 hours, initiating a controlled metabolic response. The cherries are then cooled in water to stabilize this initial activation before being depulped.
Following depulping, the coffee rests in barrels for 10–12 hours, allowing for gentle, controlled oxidation. It is then transferred to a sealed bioreactor, where starter cultures, must, and nitrogen guide a closely monitored fermentation lasting 4–6 days. After fermentation, the coffee is slowly sun-dried over 15–20 days.