Colombia Bourbon Natural Whiskey Barrel drop-store and long term quality

and long term quality

and a canopy of native trees and orchids

pomegranate

the coffee moves into plastic tanks for a second 24-hour oxidation

Colombia Bourbon Natural Whiskey Barrel drop-store and long term qualityThis Bourbon Whiskey Barrel Natural is built through a precision, multi step fermentation. Rodrigo Snchez cultivates 10 custom yeast strains and creates a panela based starter to drive the cherries through a controlled 200 hour anaerobic fermentation with whiskey in sealed tanks. The coffee is then aged 30 days in used whiskey barrels, absorbing deep aromatics before drying slowly for 3035 days on raised beds and mechanical dryers. After a 20 day