Colombia — Linarco Rodriguez Bourbon Natural

Post-harvest processing doesn’t get much more low-intervention than this. This coffee was picked, submerged in water to identify unripe cherries (these float to the surface), and then fermented for 72 hours in an air-tight barrel before being rinsed, dried and prepared for shipping.

This method has produced a cup of rich textures and round body. The inherent sweetness of the Bourbon variety is expressed in pear, raisin and some raspberry flavours. A delectable, balanced, crowd-pleasing brew.