Berry Fizz, Bio Reactor Advanced Pink Bourbon

A crisp, sweet, pink/red fruit-forward pink bourbon from Henry Bonilla, complimented with a orange blossom florals and syrupy sweet structure. In espresso it's gloriously bright with an added punch of fruits and florals from a 72 hour anaerobic fermentation in a bio reactor. The final cup has all the sweetness that's characteristic of the varietal, with a boosted fruit/florals notes. It's a fantastic expression of how fermentation should add to complexity and flavour without dominating the cup. Henry Bonilla grew up working on El Arrayán, the family farm he would later inherit from his father. His early immersion in agriculture shaped a deep understanding of coffee cultivation, making his transition into full farm management seamless. He has introduced exotic varieties such as Gesha, while refining traditional cultivars like Tabi and Castillo through controlled fermentations and flavour microbial processes.