Produced by Pablo Guerrero. After picked, hand sorted and floated this microlot was exposed to a wet fermentation of 36 hours and later placed inside a dark room on raised beds for 23 days until ideal moisture content was achieved. This microlot is 100% Yellow Bourbon. This varietal is a natural mutation of the Coffee Arabigo. The name Bourbon was given after an island now called Reunion, off the coast of Madagascar

All the images and information about this coffee and its producers have been kindly shared by the importer, Cofinet, and edited by us, Sample Coffee (unless linked to or credited otherwise).

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