Colombia Sidra Bourbon Washed Sakura Co-Ferment drop-store The coffee was then stabilized

The coffee was then stabilized before milling to ensure consistency and cup quality

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with Brix maintained above 9 and pH above 4 to reach the optimal point identified to highlight the coffee’s desired notes

After fermentation

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Colombia Sidra Bourbon Washed Sakura Co-Ferment drop-store The coffee was then stabilizedThis Bourbon Sidra Washed Sakura from La Riviera uses a highly controlled, fruit driven fermentation. Ripe cherries undergo a 48 hour oxidation, while starter cultures activate with fresh pineapple, peach, and blackberry. After depulping, the coffee enters a bioreactor where it ferments for 48 hours with the pineapple peach culture. Blackberry must, its distilled oils and alcohol, additional starter cultures, and panela are then added, and the tank is