José has processed this coffee himself and a two day dry fermentation of the de-pulped coffee helps build a complex flavour profile.

osé processes this coffee himself. A two day dry fermentation of the depulped coffee helps build a complex flavour profile. A fast, light roast keeps La Guaca bright. Bergamot and milk chocolate form the base, with honeyed florals and ripe apricot layered over the top. As the cup cools, a brown sugar sweetness develops alongside subtle almond and raspberry notes, filling out the middle of the cup. The mouthfeel stays structured without compromising clarity, finishing with a long, biscuity aftertaste that lingers.

His farm has since become known as the birthplace, or rediscovery, of Bourbon Ají, the rare Ethiopian landrace that caught his attention for its vigorous growth, unusual leaves and peppery aroma on the cupping table. Pink Bourbon sits in similar territory: recent genetic testing suggests it falls outside the true Bourbon group, with lineage closer to Ethiopian selections. Processed this way, Pink Bourbon shows a bright, floral profile with strong clarity, all qualities captured in this gem of a micro-lot.