A two day dry fermentation of the de-pulped coffee helps build a complex flavour profile best presented with a fast and light roast profile. Bergamot and milk chocolate form the base, layered with violet florals and ripe apricot. As the cup cools, a brown sugar sweetness develops alongside subtle almond and raspberry notes. The creamy mouthfeel gives structure without compromising clarity, finishing with a long, biscuity aftertaste.

His farm has since become known as the birthplace, or rediscovery, of Bourbon Ají after the rare Ethiopian landrace caught his attention for its vigorous growth, unusual leaves and peppery aroma when cupped. Like his Bourbon Ají, Pink Bourbon is misnamed under the bourbon grouping and has genetically distinct Ethiopian lineage. When carefully processed, Pink Bourbon shows a bright, floral profile with strong clarity, all qualities captured in this gem of a micro-lot from José.