Colombia Colombia La Nature Triple Fermentation Natural Espresso honey leachates are collected and 200

leachates are collected and 200 liters are used per fermentation tank with the additions of enzymes to promote an specific floral profile

cherry is adjusted so that it sits in a slightly thicker layer

they produce specialty Naturals

the cherries are depulped and placed in closed plastic bags for an anaerobic fermentation environment

learning specialty cultivation and processing methods

Colombia Colombia La Nature Triple Fermentation Natural Espresso honey leachates are collected and 200Colombia La Natura Pink Bourbon Triple Fermentation Natural Origin: Colombia Region: Huila Sub Region: San Agustin Altitude: 2250 meters above sea level Farm: Finca La Nature Owner: Felipe Ospina Variety: Pink Bourbon Process: Triple Fermentation Natural Tasting Notes: Juicy and acidic with notes of banana, tropical fruit, berries, citrus and pineapple. Felipe Ospina, biologist by trade, founded Colors of Nature in 2007 to promote sustainable