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Colombia Hacienda Mallorca


This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 90 hours, maintained at a temperature below 22oC. In this environment, the bacteria feed on carbohydrates and sugars found on the mucilage leading to a higher concentration of lactic acid. Then this coffee was placed on raised beds until 11% moisture content is achieved.



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Roasted for Filter



This coffee was grown by Santiago Londono at Hacienda Mallorca

This Pink Bourbon is a very special micro-lot, Santiago was inspired by his daughter Belén and named it after her. In this lot anaerobic fermentation was done pushing for lactic acid production by controlling the temperature below 17 Celsius during 156 hours playing jazz music from around the world to the beans. It was then dried mixing natural sun-heat and a dehumidifier.






Pink Bourbon


Processing Method

Lactic Anaerobic Natural 158 Hours


Flavour Notes

Agave Syrup, Rose Apple & Lychee