On the cupping table:

Juicy and sweet like peaches and red apple, bright acidity like lime. 

Coffee grower:

Rovira has cultivated coffee for more than 20 years, giving her profound experience in
coffee growing. The land was in terrible condition when she got the farm. Her first cultivate was sugar cane, which she kept still and slowly added to the coffee. Eight years ago, she managed to  bargain coffee seeds that turned out to be the new variety called pink bourbon, which she found  very special, with a profound cup profile, quality, and reasonable selling price—that moment changed her life and way of working in coffee. She says that the turn towards speciality coffee made her care even more about each production step - from seeding, cherry collecting, and fermentation to drying and storage.  Pink Bourbon is her true love, and some other farmers from the region come to her to buy the seeds. She also has Caturra, Colombia and some Gesha trees.

Processing:

The harvest of the coffee is done in a very selective manner; only ripped cherries are collected. Coffee is selected by density, fermented for 12 hours and then de-pulped and fermented in the tanks for approx 30 hours. 
After the coffee beans are washed and put on the covered airflow canopy beds, where are dried carefully for 16 to 24  days, depending on the weather conditions.