Colombia Washed Tartaric Acid Orange Bourbon Cold Room

Description

This Orange Bourbon is processed using Elkin Guzman’s Tartaric Acid Cold Room Washed method, a multi-stage fermentation protocol designed around temperature control, oxidation, and organic acid application. Cherries are harvested at a minimum of 90% ripeness with an average Brix of 20–22, then first washed with cold water (10–15°C) before undergoing flotation and disinfection in 35°C water with citric acid. The coffee then moves into a 36-hour oxidation in cherry, followed by a 38-hour closed-tank fermentation in water with a tartaric acid solution at 35°C. After pulping, the coffee undergoes a second 12-hour oxidation and a further 24-hour sealed fermentation with tartaric acid at 35°C. Once drained, the coffee is sealed in GrainPro and placed into a cold room at 5–8°C for 72 hours before being slowly dried in thin layers in parabolic dryers for approximately 25 days, allowing the acidity-driven fermentation to stabilize while preserving structure, clarity, and precision.