This micro-lot is 100% Yellow Bourbon. This varietal is a natural mutation of the Coffee Arabigo. The name Bourbon was given after an island now called Reunion, off the coast of Madagascar.

This coffee was exposed to a dry aerobic fermentation of 24 hours, later placed inside grain pro bags for 90 hours maintaining a temperature below 22°C. In this environment, bacteria feed on carbohydrates and sugars from the mucilage leading to a higher concentration of lactic acid. Later placed on raised beds until 11% moisture content is achieved.

FLAVOR NOTES: In the cup, we taste Grapefruit, Plum & Cacao Nibs. It is best brewed using Pour Over or Aeropress.