This Red Bourbon underwent a 120-hour anaerobic fermentation under finely controlled, hermetically sealed conditions. Yet beyond the technical environment, what defines this creation is the mastery with which every detail was conducted: a fermentation not led by automation, but by deep knowledge, scientific intuition, and respect for the behavior of the coffee seed.

Time, temperature, pressure, and pH were not merely parameters, but instruments executed with precision to modulate the biochemical dynamics of the process and unlock a refined sensory architecture. During this oxygen free fermentation, yeasts transform the mucilage sugars into lactic acid, aromatic esters, and volatile aldehydes, creating a molecular synergy that results in soft acidity, structured sweetness, and a multidimensional aromatic complexity unattainable through conventional methods.

In the cup, this work reveals a clear and elegant narrative: lychee, peach, and white flowers, resting on a delicate background of white chocolate. A clean texture, ethereal body, and high aromatic persistence complete the experience.

This is not just an origin, nor just a process. It is a liquid collectible, crafted for palates that understand the difference between what is carefully made… and what is masterfully created.