Tasting Notes: Lemonade, cherry, lime, hibiscus Origin: La Argentina, Huila, Colombia Farm: La Terraza Estate Producer: Juliana Guevara and Wbeimar Lasso Elevation: 1900 masl Varietal: Pink Bourbon Process: Natural About: Sometimes it feels repetitive to talk about how stellar a coffee is, but this one truly hits all of the notes we admire. We're really fond of pink bourbons, as they tend to be really expressive, bright, and carry florals and fruit notes that we find really pleasant. This coffee amplifies those notes to the next level. Juliana and Wbeimar put a lot of care into their processing, and every coffee we've had from them has been a treat. This pink bourbon comes from the highest plot on their farm. This is a macerated natural of that lot, and the fruit and floral notes are off the charts. Lots of really great sweetness and acidity in this one. A stellar pour over, espresso, or even iced coffee/cold brew for these wildly warm days we're having. Process, as presented by the importer: This natural Pink Bourbon was hand-picked by La Terraza’s permanent labor force, who are considered by Juliana and Weimar to be calibrated to each cultivar’s unique ripening patterns. Once picked, the coffee was macerated in full cherry in the farm’s fermentation tanks for 18-24 hours, and then immediately moved to exposed drying tables in full sun, where it spent 25-30 days to fully dry in the farm’s cold high-elevation climate. House recipe: V60: 1:16.6. ~2:30 brew time. We use a bloom followed by 3 pours. ~5.5 on the ZP6. Rest: Minimum 2 weeks. Roast Level: Intensity: Whole Bean Coffee | Net wt. 8 oz.