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Producer
Origin
Varieties
Process Method
Farm
Highlights
“Julio Madrid's Bourbon Sidra is produced at La Riviera in Colombia and processed through Café UBA's Sakura culturing fermentation. Native yeasts Kazachstania humilis and Kazachstania exigua are combined with pineapple, blackberry, and peach before the coffee is washed and sun-dried for 25 days. The lot is presented as a limited spring release built for a vibrant, fruit-driven cup.”
