If you want to get into the weeds of highly technical coffee processing, this aromatic Bourbon Ají from Campo Hermoso is the lot for you. Farmers in Acevedo, Huila, picked cherries at 20°Bx and delivered them to Campo Hermoso's lab to undergo three stages of fermentation: 24 hours in a low-oxygen system, 24 hours of carbonic maceration with yeast-inoculated mosto, then a final mosto maceration after red-honey pulping. A 10-day drying stage soon followed, sealing in its abundant fruit flavours and securing this lot's well-deserved 88-point specialty score.

LINK: SINGLE ORIGIN COFFEE GRIND SIZE CHART