Produced by Robinson Rivera and selected ACC members in Piendamó, Cauca, Colombia. Ripe cherries are selectively picked and floated before a 12-hour oxidation stage. After depulping, the coffee undergoes 12 hours of anaerobic fermentation in sealed tanks. It is then washed twice and dried in parabolic solar dryers under a shared processing protocol.
Producer: Robinson Rivera and ACC members
Region: Piendamó, Cauca
Country: Colombia
Altitude: 1,740 masl
Variety: Pink Bourbon
Process: Washed (12-hour oxidation and 12-hour anaerobic fermentation)
