Colombia Tamarindo Culí Purple Caturra Washed Co-Ferment Experience:JUST A BAG Featuring a Colombia Pink Bourbon

Featuring a Colombia Pink Bourbon Washed

followed by a 38-hour closed-tank fermentation in water with a tartaric acid solution at 35°C

Produced by Pepe Jijon

before a final 24-hour fermentation

Colombia Tamarindo Culí Purple Caturra Washed Co-Ferment Experience:JUST A BAG Featuring a Colombia Pink BourbonThis Purple Caturra is processed using Rodrigo Sanchezs Tamarindo Cul Co Ferment Washed method, a co fermentation built around isolated microorganisms and a fruit based mother culture. Specific strains of Lactobacillus and Saccharomyces cerevisiae Bakers Brew Yeast are first pre cultivated, then transferred into a new medium containing selected yellow fruits, mango, pineapple, and passion fruit with a small addition of red fruits and sweeteners such