Roasti - Pink Bourbon Diever Galindez

This lot is a remarkable milestone for Diever as it marks his first international sale with his name on it, despite the exceptional quality of his coffee. Las Juntas (farm) initially faced challenges with coffee leaf rust, leading to the replacement of Caturra plants with 700 Pink Bourbon trees, which have now grown to 7,400 plants in production. Diever and his wife Estela, who have been dedicated to coffee farming for over two decades, are receiving well-deserved recognition. Cherries are collected for three days in a row, every 21 days. The coffee from the first and second day are left to ferment for one and two days respectively before all of the coffee is depulped together on the third day with the coffee that is picked that day. Once all of the coffee is depulped it is left to dry ferment for 20 hours in ceramic tiled tanks. The coffee is then washed and then left to drain for a few hours before being moved into a solar dryer for 15-20 days.