Diego Vergara · Advanced Washed Pink Bourbon · Colombia

Vibrantly rich and fruit forward, this coffee 
is treasured by its complex taste profile. Developed by Diego Vergara, a progressive coffee producer, the cherries are floated in water with 5% alcohol, after being carefully picked. Right after, they undergo a 36 hour anaerobic fermentation right before they’re placed in open tanks for an oxidation stage. 
A second anaerobic fermentation follows just after the coffee cherries are depulped.

Lastly, the fermentation is abruptly stopped with hot water, followed by quenching the beans in cold water. This combination of temperatures helps open the pores in the bean surface to then lock in all the volatile compounds that give this coffee its depth of flavour. In a canopy, they dry out in the sun.

Huila is Colombia’s most prolific coffee growing region. With high altitude and volcanic soil, farms sit on rich, nitrogen dense ash from the nearby mountain peaks in the Andes and Colombian Massif. Clouds limit sun exposure resulting in microclimates that allow the cherries to ripen slowly. A slow maturation concentrates sugars and builds dense, complex beans.