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Harvested cherries undergo a disinfection process using a citric acid solution
and Ruiru 11 varieties and is processed by depulping
Maputo Farm
the Extra way
tropical fruit
Colombia Natural Tartaric Acid Pink Bourbon Cold Room Experience:JUST A BAG Harvested cherries undergo a disinfectionThis Pink Bourbon is produced using Elkin Guzmans Tartaric Acid Cold Room Natural method, a multi stage fermentation protocol built around oxidation, organic acid application, temperature control, and cold stabilization. Ripe cherries are first rinsed with cold water, then disinfected and floated in warm water with citric acid before undergoing 24 hours of oxidation in whole cherry. The coffee is then fermented in closed tanks with water and a
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