Finca El Placer - IPA
6 brewsBest: 8
Juicy, Tropical Fruit, Hops
At Sebastian Ramirez's farms, the Pink Bourbon beans are handpicked and specially selected before being sealed in a container filled with CO2 for Carbonic Maceration lasting 100 hours. The cherries are then de-pulped and sealed with a unique hop culture, Mosto, for another 100 hours. Finally, the coffee is dried for up to 30 days and stabilised for an extra 15 days.
🇨🇴Colombia·Pink Bourbon·Anaerobic