La Divisa — Pink Bourbon

This is the lot that made us say it out loud: Pink Bourbon really is a different animal. Sweet, clear, nectarine still going a minute after the sip. We bought what Diofanor would give us.

Diofanor Ruiz farms La Divisa in Buenavista, Quindío — 1,600 to 2,000 meters up, volcanic ash under everything. He and his pickers take only fully ripe cherries, then hand-sort and float-sort out anything that doesn't belong.

Then the part that makes this cup: 30 hours of anaerobic fermentation, before pulping and washing. Calibrated to build sweetness and clarity. Eight days on parabolic dryers. The lot cupped 88.7.

We roasted this one carefully. Anaerobic lots punish careless roasting, if push too far and the fermentation turns muddy, stay too shy and you get sour nothing. We ran test batches until the cup did what the cherry promised. Light roast.

In the cup: nectarine first, sweet and clear, and it lingers. Nectarine, strawberry, chocolate underneath. Optimal for filter — pour over, drip, AeroPress. Pulls a vivid espresso if you like fruit-forward shots.

Only 50 bags (12 oz / 340g each) available. It will not be restocked.