This is one of the sweetest and most layered pink bourbon's you'll ever taste! We find a sugar forward (panela) profile with layered tropical fruits underneath the processing. Producer Lincaro Rodriguez is known for expressive pink bourbon's and we think this is one of the most interesting expressions of the varietal you will taste! 

From Standout: 

Processing Method

1. Selection & Flotation: Only the ripest cherries are selected, followed by a flotation process to remove any impurities such as dried beans and debris, ensuring a clean and high-quality starting point.

2. Fermentation: The cherries undergo a 72-hour anaerobic fermentation in sealed barrels. A special infusion of coconut oil, yeast, and natural coffee mosto in panela honey is applied at 32°C, maintaining active microorganisms and enhancing the coffee’s complexity.

3. Thermal Shock: A controlled thermal shock is introduced, gradually macerating the coffee mass to enhance body and balance. The ambient temperature is adjusted between 16°C and 28°C depending on the batch.

4. Drying: A slow drying process of 24-28 days ensures coffee stability. Humidity levels are carefully monitored for optimal preservation.

5. Stabilization: The beans are packed and stabilized for 17 days, allowing flavors to fully develop before reaching the final customer.

Roast Date: 3/17/25