Colombia Peach Co-Fermentation Dried Honey Experience:2 KILO BAG a multi-stage fermentation protocol designed

a multi-stage fermentation protocol designed around temperature control

this method accentuates complex aromas and deepens the coffee’s sensory experience

This Bourbon Sidra Washed Sakura from La Riviera uses a highly controlled

citrus juices

Colombia Peach Co-Fermentation Dried Honey Experience:2 KILO BAG a multi-stage fermentation protocol designedThis 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