Colombia Washed Orange Bourbon Orange Blossom Co-Ferment SUBSCRIPTION the coffee is sorted and

the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination

Operated by Daye Bensa Coffee

anaerobic fermentation using cultivated Lactobacillus and Saccharomyces cerevisiae ( Brewers/Bakers Yeast )

the Extra way

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Colombia Washed Orange Bourbon Orange Blossom Co-Ferment SUBSCRIPTION the coffee is sorted andProduced by Elkin Guzman at El Mirador in Huila, Colombia, this Orange Bourbon lot undergoes a highly controlled tartaric fermentation process with multiple stages of oxidation and fermentation designed to develop complexity and structure. Following fermentation, the coffee is introduced to a mother culture containing aromatic herbs and fruits, including chamomile, lemongrass, and sweet fruits, before a final 24 hour fermentation. The coffee is then