Sebastian Ramirez - Pink Bourbon *Rare*

About This Coffee

This Pink Bourbon underwent a 200-hour carbonic maceration (CM) anaerobic fermentation in 200-litre drums at a carefully monitored temperature of 18°C with CO2 injection. The long, controlled fermentation develops bold tropical acidity and layers of spice, while a dual-stage slow drying (over 25 days) preserves the structure and aromatic intensity. Finally, the lot was stabilised for 15 days to ensure consistency and balance in the cup.