Bourbon 300, or Bourboncito, is a fairly new cultivar developed in Brazil to promote higher yields. It is a dwarf bourbon, that like Pacas, and has had major success, particularly in Central American countries. Its small stature makes it wind-resistant, slightly more rust-resistant, and higher-yielding than a typical Bourbon. This Bourbon 300 is residing on Vista Hermosa, overlooking Lake Coatepeque, one of Federico's farms that is continuously renovated due to minor concerns of rust in the area, making the versatile Bourbon 300 was a perfect choice. Fresh coffee cherries were picked at the peak of ripeness and collected in an enclosed vessel, at which time carbon dioxide was added to force out any oxygen from this closed system. The intact cherries were left to ferment in these conditions, allowing the yeasts and microbes present inside the cherries to ferment using the sweet mucilage on the seed. After 60-72 hours, the cherries were removed and dried on raised beds, continuing to ferment and create a bright, acid-driven profile.