Gummy Bear, Colombia

Highlights

“A wildly expressive Pink Bourbon from Colombia produced by Jairo Arcila using a Lychee Honey co-ferment process. Grown at high elevations between 1700-2100m, only fully ripe cherries are selected and transported to La Pradera processing station. After density sorting and washing, cherries undergo 72 hours of dry anaerobic fermentation with pulp intact, with lychee introduced to enhance juicy aromatics and confectionery-like sweetness. The result is a vibrant, nostalgic cup with candy-like sweetness balanced by refined florals and sparkling acidity.”