This Pink Bourbon is sweet, fruity and bright. Diever Galindez is part of the Monkaaba group and we are pleased to be his first client. Cherries are collected for three days in a row, every 21 days. The coffee from the first and second day are left to ferment for one and two days respectively before all of the coffee is depulped together on the third day with the coffee that is picked that day. Once all of the coffee is depuled it is left to dry ferment for 20 hours in ceramic tiled tanks. The coffee is then washed and then left to drain for a few hours before being moved into a solar dryer for 15-20 days.