Pink Bourbon Punch
Methods Academy and Roastery

Pink Bourbon Punch

Process
Processing is how we get the bean out of the coffee cherry. The method used is the number one factor in a coffee's flavor.
NATURAL PROCESS
Flavors
PeachPlumJasmineFruity
Size
Grind Type

10.000 KD

Processing: For this special lot Luis Marcelino used the ripest cherries of
this Pink Bourbon variety and passed them through an anaerobic fermentation
stage. Then he pulped the fermented cherries and applied a second
fermentation in barrels adding native bacteria and yeasts.

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