Flavor Notes: Cherry, Green Apple, Lemon
Washed Process - Light Roast
This microlot is of the Pink Bourbon variety of course and was carefully hand-selected for ripeness by local and itinerant pickers. This coffee was treated to a prolonged fermentation. The cherries were weighed and kept intact for 96 hours, after which they were fermented for another 96 hours in tanks. The beans were then washed and put out to dry on parabolic dryers for 15 to 20 days. The resulting cup has notes of chocolate cake, baking spices and passionfruit. We are very fortunate to have such incredibly hardworking pioneering producing partners such as Gabriel Castaño and his family, and we thank them tremendously for their hard work and dedication.