We taste: Cranberry, Cherry, Brown Sugar A perfect balance of fruity and floral flavors with a bit of funk, making it delightfully delicious. The "Honey" Pink Bourbon is fermented in two phases: a 96-hour anaerobic and dry fermentation for enhanced flavor and aroma, followed by a 96-hour water phase for temperature and quality control. After this, it is de-pulped, leaving some mucilage. The coffee is then dried on raised beds to preserve its nuanced attributes, resulting in a balanced, bright, and silky coffee experience. Sebastian Ramirez is quickly becoming well-known for his coffee experimentation. Starting his career over a decade ago as a traditional grower, Sebastian eventually delved deep into fermentation practices. Nowadays he is a master in carbonic maceration, coffee profiles, and varietals.