This Bourbon Aji follows a straightforward, clean process designed to highlight the natural attributes of the variety. The cherries are harvested and pre-selected to remove any unripe fruit, then floated to separate defects. After depulping, the coffee is placed in open plastic tanks for 12 hours, where light oxidation allows microorganisms to naturally enhance its complexity. It is then washed and moved to the drying phase.

Marlon crafted this process with the intention of bringing out the variety’s finest qualities: a tropical sweetness reminiscent of pineapple and mandarin, a creamy body, and a lingering floral finish.