MEXICO PINK BOURBON Washed 240 HOUR Experience:JUST A BAG allowing the fruit fermentation to

allowing the fruit fermentation to integrate without overpowering the coffee’s natural profile

Produced by Elkin Guzman at El Mirador in Huila

Selected strains of Lactobacillus and Saccharomyces cerevisiae ( Bakers/Brewers Yeast ) are first cultivated

The cherries were first sterilized using only Salt before being placed whole into a sealed CO₂-filled carbonic maceration tank

bursting with notes of strawberry

MEXICO PINK BOURBON Washed 240 HOUR Experience:JUST A BAG allowing the fruit fermentation toFrom the mountains of Veracruz, La Joyas Lot 30A Pink Bourbon is a perfect expression of how science and tradition can come together in the cup. Produced by Samuel Ronzn and Gloria Hernndez at their Microbeneficio La Joya, this lot underwent a meticulous Washed Star Platino process: 240 hours of fermentation in a Fermzilla tank with a valve, followed by 13 days of carefully managed drying on African beds. The result is a coffee that feels both vibrant