On the cupping table:

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

Coffee grower:

Rovira has grown coffee for more than 20 years, giving her deep experience in coffee growing. The land was in terrible condition when she took over the farm. Her first crop was sugar cane, which she kept while slowly adding coffee. Eight years ago, she managed to buy coffee seeds that turned out to be the new Pink Bourbon variety, which she found very special for its profound cup profile, quality and fair selling price. That moment changed her life and the way she works with coffee. She says the move towards specialty coffee made her care even more about each production step, from seeding and cherry picking to fermentation, drying and storage. Pink Bourbon is her true love, and other farmers from the region come to her to buy the seeds. She also grows Caturra, Colombia and some Gesha trees.

Processing:

The coffee is harvested very selectively; only ripe cherries are picked. The coffee is sorted by density, fermented for 12 hours, then de-pulped and fermented in tanks for approx. 30 hours.

The beans are then washed and placed on covered airflow canopy beds, where they are dried carefully for 16 to 24 days, depending on the weather.