Producer This Pink Bourbon was produced at Finca Potosí

Grade 1 coffees are dry fermented under shade for 16-24 hours before washing via serpentine washing channels

this carbonic macerated natural was a real standout

The parchment is then dried for 20 to 25 days on traditional African raised beds

promoting intracellular fermentation within the beans and selective microbial activity dominated by yeasts and lactic acid bacteria

Kiangundo AA - Kenya, Shoebox | 125g Producer This Pink Bourbon wasRegion: Nyeri, Kenya Producer: 839 smallholder farmers organized around Kiama FCS Varietal: Field blend of SL 28, SL 34, Batian and Ruiru Process: Washed Tasting notes: white grape, black currant, puer tea orange Producer info and cup notes: Within the Kiama FCS, Kiangundo operates at a similar scale to Ichuga with 839 members delivering cherry to their site at 1,800masl. Jackson Mahu Kooro, an active member of Kiama who delivers cherry to Ichuga,