Juan David's Pink Bourbon Washed

Juan David is in charge of developing and enhancing the fermentation processes on his family’s farm. For this lot, the cherries were first fermented for 24 hours before being depulped and left to ferment for another 24 hours with only the mucilage, a method that highlights the coffee’s natural sweetness. Afterward, it was washed, dried in parabolic dryers, and stored once it reached 11% humidity. The result is a floral, well-balanced cup with sugarcane and brown sugar sweetness, beautifully layered with yellow fruit notes such as gulupa and lemongrass.