{"product_id":"dak-neon-milk-colombia-250g","title":"DAK - Neon Milk | Colombia (200g)","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Neon Milk (Henry Bonilla Pink Bourbon)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍓 Strawberry Milkshake • 🌺 Hibiscus • \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e🍬 \u003cstrong\u003eWhite Sugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Henry Bonilla\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Florida (previously mentioned)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Hibiscus Cultured Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1750 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — Hibiscus-Cultured Pink Bourbon Creating Strawberry Milkshake\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNeon Milk represents DAK Coffee Roasters' approach to high-intervention processing—playful, precise, and slightly psychedelic. Henry Bonilla's Pink Bourbon undergoes a hibiscus-cultured washed process where coffee ferments with hibiscus flowers before washing, creating an intensely floral profile reminiscent of strawberry milkshake with hibiscus and white sugar. It's sweet, dreamy, and a little trippy—exactly what the name promises.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe process involves controlled fermentation with selected yeasts and a hibiscus culture, followed by a thermal rinse that stabilises aromatics. The result is sweet and expressive with a silky body, clean sweetness, and fragrant finish. This is modern coffee processing combining technical precision with a unique sensory experience that's fun, vibrant, and unmistakably DAK.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Henry Bonilla's Experimental Processing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHenry Bonilla appears multiple times in this collection (we saw his Sudan Rume from Hydrangea earlier), demonstrating his willingness to work with roasters on experimental processing protocols. Managing Finca La Florida at 1,750 metres in Huila, Henry has become known for producing high-quality Pink Bourbon that serves as an ideal canvas for innovative processing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe choice of Pink Bourbon for this hibiscus culture is strategic. The variety's naturally floral characteristics and glucose-based sugar composition create a foundation that complements rather than conflicts with the hibiscus addition. Where some varieties might be overwhelmed by such an intense floral culture, Pink Bourbon's genetics embrace it, creating synergy between varietal character and processing innovation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHenry's collaboration with DAK represents the kind of producer-roaster partnership that drives specialty coffee forward. DAK likely specifies the exact processing protocol—yeast strains, hibiscus quantity, fermentation timing, thermal rinse parameters—whilst Henry executes with the precision required to achieve consistent results. This level of collaboration requires trust, communication, and shared commitment to quality.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Hibiscus Cultured Washed with Thermal Stabilisation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe hibiscus-cultured washed process represents sophisticated fermentation science combined with creative ingredient selection:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Peak-ripeness Pink Bourbon cherries picked\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries depulped to expose mucilage-covered parchment\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌺 \u003cstrong\u003eHibiscus Culture Addition\u003c\/strong\u003e — Hibiscus flowers added to fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003eControlled Fermentation with Selected Yeasts\u003c\/strong\u003e — Specific yeast strains combined with hibiscus culture\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⏱️ \u003cstrong\u003eExtended Fermentation Period\u003c\/strong\u003e — Coffee ferments in hibiscus-yeast culture\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔥 \u003cstrong\u003eThermal Rinse\u003c\/strong\u003e — Temperature-controlled rinse stabilises aromatics\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFinal Wash\u003c\/strong\u003e — Complete mucilage removal highlighting sweetness and clarity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eControlled Drying\u003c\/strong\u003e — Careful drying preserves developed aromatics\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe hibiscus flowers during fermentation contribute both flavour compounds and additional microbes that influence fermentation chemistry. Hibiscus is naturally high in anthocyanins (the same compounds giving Pink Bourbon its colour) and organic acids that contribute tartness and floral character. When combined with selected yeasts, this creates a fermentation environment that develops the strawberry-hibiscus profile that defines this coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe thermal rinse is crucial—it stabilises the volatile aromatic compounds developed during fermentation, preventing them from degrading during drying. This step requires precise temperature control; too hot and you damage aromatics, too cold and you don't achieve stabilisation. The final wash highlights sweetness and clarity, creating the smooth, creamy texture that makes the strawberry milkshake comparison so accurate.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE VARIETY — Pink Bourbon as Processing Canvas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePink Bourbon's mysterious origins (likely Ethiopian landrace rather than actual Bourbon) give it the pronounced florals and complex fruit characteristics that make it ideal for experimental processing. The glucose-based sugar composition creates a smoother, silkier body than sucrose-dominant varieties—contributing to the \"milkshake\" texture that defines this lot.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhen processed with hibiscus culture, Pink Bourbon's natural floral tendencies amplify rather than compete. The variety wants to be floral; the hibiscus culture just turns that dial up to eleven, creating the \"slightly psychedelic\" character DAK describes. It's processing that enhances genetics rather than obscuring them.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Strawberry Milkshake with Psychedelic Florals\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNeon Milk delivers exactly what its name and tasting notes promise: creamy strawberry milkshake with vibrant hibiscus florals and sweet vanilla. It's intensely sweet, playfully floral, and genuinely reminiscent of drinking a strawberry milkshake whilst sniffing hibiscus flowers. The profile is expressive, fun, and modern—coffee that doesn't take itself too seriously whilst maintaining technical excellence.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍓 \u003cstrong\u003eStrawberry Milkshake\u003c\/strong\u003e — creamy, sweet strawberry character with milkshake texture\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌺 \u003cstrong\u003eHibiscus\u003c\/strong\u003e — vibrant, floral hibiscus character from the culture\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍬 \u003cstrong\u003eWhite Sugar\u003c\/strong\u003e — clean sweetness throughout\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe strawberry milkshake character is immediately apparent—it's not fresh strawberries, but creamy, blended strawberry like an actual milkshake. There's sweetness, creaminess, and that distinctive strawberry flavour that's both fresh and dessert-like. Hibiscus florals provide the \"slightly psychedelic\" element—vibrant, intense, almost overwhelming in their aromatic presence. Vanilla adds smoothness and depth, rounding out the profile with creamy sweetness. White sugar notes describe the clean, pure sweetness throughout—not caramelised or complex, just sweet in the most straightforward, enjoyable way.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is silky and smooth, that glucose-based Pink Bourbon mouthfeel amplified by the processing. The acidity is present but gentle, more structural than bright—providing backbone without sharpness. The finish is fragrant and lingering, with those hibiscus florals extending beautifully alongside strawberry sweetness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is DAK Coffee Roasters showcasing what they do best: taking exceptional raw material and applying high-intervention processing with technical precision to create something genuinely unique. Neon Milk is fun, vibrant, and slightly trippy whilst remaining balanced and delicious—proof that experimental processing can be both playful and professional.\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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 roa\u003cimg\u003est, 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.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":57389907542390,"sku":"DAK-NEONMILK-FIL","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/NeonMilk_TransparantThumb_Min4000x4000.png?v=1772383301","url":"https:\/\/sigmacoffee.co.uk\/products\/dak-neon-milk-colombia-250g","provider":"Sigma Coffee UK","version":"1.0","type":"link"}