What we're tasting:
Notes of red fruit (especially cranberry), cacao nibs, and dragon fruit. The carbonic maceration process elevates the acidity of the Pink Bourbon varietal.
About the coffee:
Grown by Rafael Amaya on his farm, La Virginia, this coffee is a great display of what fermented coffees can be. Not only is this coffee a Pink Bourbon varietal, but the carbonic maceration process also gives it even more accentuated fruit notes than you'd typically get from this varietal. Carbonic Maceration is typically a wine process, but recently it's been adopted by some of the most experimental growers in the world. It's one thing to produce an experimental coffee, it's entirely another thing to do so with meticulous care to make sure the flavors are just right. Rafael has done just that with this coffee.
Varietal: Pink Bourbon
Process: Washed (Carbonic Maceration)
Producer: Rafael Amaya
Notes: Cranberry, Cacao Nibs, Dragon Fruit