Pink Borbon Punch | September 2024 coffee-archive the coffee is moved to

the coffee is moved to a storage environment for a one-month stabilization period

Ana serves as Vice President of Colombia's International Women's Coffee Alliance chapter

This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours

Luis is not only a respected coffee producer in Huila but also a passionate community leader

Luis has nurtured the land alongside his wife and four children

Pink Borbon Punch | September 2024 coffee-archive the coffee is moved toA beautiful coffee from our friends at Forest Green Coffee and El Vergel Estate. This natural coffee undergoes a 12 hour oxidation process, followed by a 24 hour anaerobic fermentation. Afterwards, it sun dries for 20 hours. Naturally sweet and loaded with rhubarb and strawberry notes, followed by a crisp green apple acidity. Super juicy, super clean! Tasting Notes ~ Rhubarb & Green Apple Origin ~ Tolima, Colombia Process ~ NATURAL ANAEROBIC Varietal