This Pink Bourbon showcases the variety's elegant sweetness and layered complexity. Carefully picked at peak ripeness and meticulously processed, the coffee is held in cherry for 24 hours before depulping, dry fermented for another 24 hours, washed in clean water, and slowly dried on raised beds for 18 days.

In the cup, we find a vibrant and refined profile of honeydew, currant, and genmaicha. Juicy melon sweetness and tart red fruit are balanced by the toasted, tea-like character of genmaicha, creating a cup that feels bright, delicate, and deeply nuanced.