This coffee is grown by amazingly ambitious producer Deiro Garcia at the Lord Voldemort (yea you read that right) farm in Pitalito, Colombia. After harvesting at perfect ripeness a double anaerobic fermentation process is carried out in tanks for 48 hours followed by another anaerobic fermentation process for 72 hours in which the leachate is constantly reinserted to guarantee a homogeneous fermentation. Notes of guava, purple grapes, blackberries with a wonderful structure and a juicy, long finish.

Deiro Garcia is considered one of the most innovative coffee producers in Huila. Currently, he is mostly into controlled fermentation in which he concluded countless experiments in recent years. As a result, he managed to raise the standards of traditional fermentation to a higher level on his plantations, and on the other hand, he studied how different strains of yeast and bacteria modulate the flavour profiles of coffees.

Why We Like It and Resting Time:
The second coffee from our friends at Standout Coffee! This is an incredibly interesting pink bourbon from producer Deiro Garcia at his farm Lord Voldemort. This is a fantastic example of how processing can really enhance a coffee's flavors and complexities. We love the fruity characteristics of this coffee! We recommend you rest this coffee for at least 2 weeks before brewing. This coffee is an absolute fruit bomb on immersion/espresso! 

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