This morning I'm drinking a pink bourbon #coffee grown in the #Pijao township of #Quindío in #Colombia. After depulping, the green coffee was passed through a dry anaerobic fermentation process for three days alongside passionfruit pulp and wine yeast.

The coffee itself is delicious and has very powerful wine-y, passionfruit note. I do wonder, though, what a basic expression of the same beans would be like, e.g. without the added pulp and yeast in the fermentation.