This is an awesome presentation of Pink Bourbon and advanced processing from producer Jhoan Vergara! We get intense acidity, layered florals, and long sweetness on top of a well processed Pink Bourbon. This coffee is a great example of advanced processing and the extra intensity and layering created from it. Read our tasting details below: 

Hot: Intense florals, candied citrus, big sweetness, very candy-like sweetness. Long linger of caramel + processing on your palate. 

Warm: Layered citrus acidity, green apples, even more caramel. The acidity becomes super structured in the form of a malic like acidity with amazing florals. Long and fairly clean finish that grips your tongue.  

Cool: Tons of sweetness, layering from processing is at the greatest here. Pay attention to how the acidity links to the florals and sweetness. We get green apple acidity that then goes into florals and long caramel-like sweetness. 

For best results, we recommend you rest this coffee for at least 2+ weeks! We find this coffee to hold up really well with 4+ weeks of rest. 

From Kafiex: 

In the cup expect layered florals, candied citrus brightness, and crisp green apple acidity supported by a clean caramel sweetness. The result is a vibrant, structured profile that captures both the elegance of Pink Bourbon and the clarity achieved through controlled fermentation and thermal shock processing.