Pink Lemonade, Colombia, Betania, Linarco Rodriguez, 36 hr Anoxic Washed Pink Bourbon

• Lemon, Orange, Lemongrass, Brown Sugar, Cacao Nibs
• Very Clean, Light/Medium Body
• Medium/High Acidity, Crisp and Refreshing

Farm: Betania Farm, Linarco Rodriguez, Palestina, Colombia

Variety: Pink Bourbon

Process: 36hr Anoxic Washed

Elevation: 2000m

Process Details:

1. Selective Harvesting
Only fully ripe cherries are handpicked to ensure uniform sugar levels and optimal
flavor development. This first step is essential for achieving a clean, high-quality
washed profile.

2. Floating & Sorting
The cherries are placed in water to remove under-ripe or damaged fruits. Only dense,
healthy cherries proceed to the next stage, guaranteeing a pristine raw material.

3. Depulping
The cherries are depulped in controlled tanks to separate the skin and most of the fruit
mucilage, preparing the beans for fermentation.

4. Anaerobic Fermentation – 32 Hours
The mucilage-covered parchment is placed inside sealed fermentation tanks for 32
hours of anaerobic fermentation.This oxygen-free environment allows microorganisms to work slowly and uniformly,
enhancing sweetness and structure without creating overpowering notes. The goal is
balance, clarity and a refined aromatic profile.

5. Slow Drying – 25 Days
After fermentation, the coffee is washed and transferred to raised drying beds.
Drying lasts 25 days, allowing the beans to reach 10–11% moisture gradually. This
slow, stable process protects acidity, improves longevity and ensures even drying
across the entire batch.

6. Stabilization & Storage
Once dried, the coffee is packed and stored under controlled conditions to stabilize its
internal structure before milling and sample preparation.

Rest dark matter coffees for a minimum of 3 weeks and for best results brew with soft water with 40-70ppm bicarbs (for the non-coffee nerds, don't stress. Just avoid hard water and if you're curious to learn more about water in your brewing, check out this article from Apax Labs.

Soft Water (maximum 150ppm)

Water that is too hard contains an overly high concentration of certain minerals that mute desirable characteristics of coffee such as acidity, sweetness, aroma and body. If your water is too hard, consider using bottled or, filtered water.

• Resting

After our coffee has been roasted, it requires 3 weeks of resting (left sealed in the bag) to allow CO2 be released, otherwise you may perceive roasty/bitter flavours that dissipate as the gas escapes. Rested coffee tastes sweeter and allows the characteristics of your coffee's origin, variety and processing to shine.

• Weighing Your Coffee (and Water)

Whether you're brewing filter, espresso, or anything in between, You need consistency in your method to produce great results. Use a scale to control the amount of coffee and water used in your recipe.

For espresso we recommend 1:3, coffee to water, with a contact time of 10-20s and a coarser grind.

This isn't traditional but is optimal for evenness of extraction to produce otherworldly flavour.

For lovers of a more traditional espresso, stick to 1:2, 25-30s.

Filter wise, between 1:14 (thick, jammy brews) to 1:16.5 (tea-like) depending on the coffee you're brewing with.

For more guidance on specific brewing methods and equipment, see our brew guide.

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