A lovely washed red bourbon that you would expect to find from a quality producer in Guatemala. With characteristic stewed fruit in the cup along with a sweet nutty base it is easy drinking and a fantastic archetype of a washed coffee from Guatemala From David Solano: "We selected the La Joya red Bourbon trees because they have a very dense natural tree shade. It’s mainly a flat topography giving a less erosion on the ground and as a result, it’s one of the best Bourbon lots on our farm. The brix needs to be between 25-26%. Once they arrive to the wet mill, they are submerged in clean water to wash out any possible dirt or contamination that could affect the development of bacteria inside the fermentation tanks. Once all cherries are clean and classified by density, we depulp the cherries and the move them to open fermentation tanks where the coffee beans are fermented for 48 hours. Following the initial fermentation in the tanks, the coffee goes to the drying patios for 7-10 days, with constant movement every hour."