كولومبيا غابرييل كاستانيو

That 90-hour fermentation really comes through in the cup — it’s fruity and layered without any harsh bite. Brewed it as a pour-over and got a clean, sweet finish that lasted long after the last sip.

The 90-hour fermentation is the star here—it gives the cup this wild, almost tropical depth I’ve never gotten from a Colombian before. I brewed it in a V60 and couldn’t stop smelling the grounds between pours. It’s a weird, wonderful coffee that makes me glad I took a chance on it.

This pink bourbon is the first coffee in a while that made me stop mid-sip and just smile. Thirteen years of cultivation really shows, the extended fermentation gives it a juicy, almost wine-like sweetness I didn't expect from a washed process. I've already ordered another bag.