Colombia Pink Bourbon Washed Nitro Experience:JUST A BAG his meticulous washed process and

his meticulous washed process and patient drying reflect not just technical precision

Each can holds 15 servings—just use the scoop provided (or any level 5 mL scoop) or weigh out 4

the beans undergo a 36-hour fermentation with Koji spores

Produced at Buncho Washing Station in Ethiopia’s Sidama region

Colombia Pink Bourbon Washed Nitro Experience:JUST A BAG his meticulous washed process andProduced by Julio Madrid at La Riviera, this Pink Bourbon is handpicked at peak ripeness and begins with a 12 hour controlled oxidation before depulping. The parchment is then oxidized for 1012 hours and transferred into a sealed bioreactor, where nitrogen is injected to create a fully anaerobic environment, allowing precise control of microbial activity during fermentation. With starter cultures and must added, the coffee ferments for 46 days under