Colombia Natural Pink Champagne Pink Bourbon Co-Ferment

Description

This Pink Bourbon is processed using Elkin Guzman’s Pink Champagne Process and its a Natural method, built around a highly controlled, anaerobic fermentation using cultivated Lactobacillus and Saccharomyces cerevisiae ( Brewers/Bakers Yeast ). A “mother culture” is first developed and fed with fruits and sugars, then adjusted to match the coffee’s Brix level before fermentation. Freshly harvested cherries undergo 48 hours of oxidation before being placed into sealed 200-liter barrels, where approximately 80 liters of the prepared fruit-based culture is added. The coffee then ferments anaerobically for around 130 hours, with Brix maintained above 9 and pH above 4 to reach the optimal point identified to highlight the coffee’s character. After fermentation, the coffee is dried slowly in thin layers on raised beds and in mechanical dryers over 12–20 days, allowing the process to integrate deeply while preserving structure, stability, and clarity. Exclusively  just made for us at Luminous.