Who knew that the small town of San Adolfo in Colombia’s Huila department would be the epicentre of one epic coffee collaboration? This zingy Typica micro-lot is the love child of producer Jefferson Motta and the team at Campo Hermoso who oversaw the washed fermentation processing. Having only permitted cherries that charted 20°Brix or higher for optimal sweetness into the lot, the coffee underwent 48-hour anaerobic fermentation, 72-hour carbonic maceration, and an 8–10 day drying stage to achieve a sparkling sensory experience akin to pink lemonade…but make it coffee.