Bourbon Sidra Cold Washed

 This particular coffee is harvested only ripe beans, where the Brix degrees are above 26 and with a pH between 5.5 to 5. 7 at the beginning of the process, then we proceed to make flotes and then be pulped; it is deposited in GrainPro bags and goes to fermentation in a cellar for 80 hours in cold temperatures of 10 to 13 degrees without freezing, then it is washed and the excess of mucilage is removed and deposited to dry in African beds for 25 days, regulating the Brix degrees between 8 and 9 with a pH of 4.2 to 4.3 at the end of the process. 

 Monteblanco farm, managed by the Sánchez family for generations, is located in Acevedo. The farm's environment supports diverse coffee varieties, producing unique sensory profiles.