A wild one from Edwin Noreña — this Pink Bourbon is a co-fermented stunner, packed with bright, juicy notes of green apple, crisp green grape and that unmistakable cherry cola twist. If you're into experimental profiles, especially co-fermented lots, this one's got your name on it.

The process behind this coffee is as complex as the cup. Freshly harvested cherries are soaked for 2 hours before undergoing 72 hours of carbonic maceration to produce ‘mossto’ — a juice rich in cultivated yeast, glucose and amino acids. Once pulped (with 60% of the mucilage still intact), the coffee is infused with this mossto and dehydrated green apples, then submerged for a second 72-hour fermentation at 30% concentration.

Post-fermentation, the coffee is sun-dried on African beds for 15 days until it hits 10.5% moisture. After drying, it’s rested with the dried pulp for 8 days, then stored in grainpro bags for final stabilisation. Once ready, the lots are cupped and curated for release.

Flavour Notes: Green Apple, Green Grapes, Cherry Cola

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.