Berry Fizz, Colombia, Bio Reactor Advanced Washed Pink Bourbon

• Raspberry, Orange Blossom, Peach, Caramel
• Crisp, Red Fruits, Very Slightly Funky, Citrus Florals
• Bright, Acidic, Sweet, Herbaceous
• Structured, Syrupy

Farm: Chapoleros, Colombia

Variety: Pink Bourbon

Process: 72hr Bio Reactor Anaerobic Washed

Step 1 – Selective Harvesting
Only fully ripe Pink Bourbon cherries are handpicked, ensuring high sugar concentration
and uniform fermentation potential.

Step 2 – Oxidation Phase (48 hours)
Cherries rest in open tanks for 48 hours of controlled oxidation, allowing natural
microbial activity to intensify sweetness and floral precursors.

Step 3 – Depulping
Cherries are depulped, removing the outer skin while preserving the mucilage essential
for fermentation.

Step 4 – Controlled Fermentation (72 hours)
The parchment coffee is transferred to a bioreactor for 72 hours of extended
fermentation, developing deeper fruit and floral character while maintaining a clean
washed cup profile.

Step 5 – Light Washing
After fermentation, the parchment is lightly washed to remove excess mucilage while
preserving some sugars for enhanced sweetness.

Step 6 – Drying Phase
Drying begins under the sun until the coffee reaches ~30% moisture.
Final stabilisation occurs in a mechanical dryer at low, controlled temperatures until
reaching 10–11% moisture.

Elevation: 1700m

Tasting Notes: Raspberry, Orange Blossom, Peach, Caramel

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.

Free shipping for all orders.

Protected, Tracked Home Delivery.