Colombia Huila Pink Bourbon

From producer María Belén Díaz in Huila. The coffee is fermented in cherry for 24 hours before being pulped and fermented for 36 hours in bags. It is then dried on raised beds for 15 days. This meticulous process imparts a complex citrusy and tropical profile. 

Roast Level: Light
Process Method: Honey Anaerobic
Tasting Notes: Grapefruit, Guava, Sugar Cane
Varietal: Pink Bourbon
Elevation: 5900 ft