Marleny Imbachi - Brew Chart & Impressions

 This ''pink bourbon'' brings a lot to the table.
The process by Marleny is immaculate. Cherries are collected every twenty days and left to ferment for 15 hours before being depulped.
The depulped seeds are then left to ferment for 60 hours in a tile tank, before being dried in a raised dryer for 18-20 days.

This brings us a delicious and balanced coffee. We developed the coffee a touch more to bring forward the amazing mouthfeel.
The coffee reminded us of stewed plums and caramel with hints of vanilla. The long lingering finish was reminiscent of black tea, and has the coffee cools, a beautiful grapefruit acidity starts giving the coffee all its harmony.