After harvesting the Pink Bourbon, Jose Libardo has a unique style of processing, with the goal of expressing as much flavor from the variety as possible. Once the coffee has been harvested, the cherry is sealed in large GrainPro bags, removing as much oxygen as possible to creating an “anaerobic-like” fermentation, while the cherry is still intact, for 24-48. Following the time in cherry, the coffee is then pulped and fermented in sealed bags without oxygen for 36-48 hours, and then washed and dried on covered raised beds. The Pink Bourbon variety offers a bright floral flavor, while the oxygen-free fermentation creates a punchier, fruit-forward flavor in the cup. The result is a bright, floral, juicy cup of coffee with notes of raspberry lemonade, lavender, and milk chocolate.