Colombia Campo Hermoso Natural Mossto Recirculated Pink Bourbon

Highlights

“Ripe Pink Bourbon cherries harvested above 18° Brix undergo low-oxygen fermentation followed by 120 hours of carbonic maceration in 2,000 kg tanks. The mossto liquid is inoculated with selected yeast, combined with allulose solution and dehydrated fruit, then recirculated through the fermenting coffee every 24 hours over five cycles. Whole cherries are naturally dried in a greenhouse for approximately 10 days under controlled conditions.”