Wilson Ducuara has always been surrounded by coffee farms. A few years ago he purchased Los Almendros and immediately began planting varieties like Pink Bourbon, Gesha, and Wush Wush. From these varieties we selected their Pink Bourbon. It has a flavor profile very reminiscent of an African coffee with deep sweetness and a heavy mouth feel. Fruit flavors evolve and become something more herbal, spicy, and floral on the finish.
This Pink Bourbon has been double fermented, first for 24 hours of anaerobic fermentation in a sealed grainpro bag, then an aerobic fermentation for 24 hours in a tank. The coffee is then depulped, washed, and dried in the sun.