Hey there friend, if you’re reading this, it’s because Yulieth Mora’s Yeast-Inoculated coffee has come to its untimely demise. That coffee was fun but it didn’t have the market cornered in that department. For this coffee is also fun. But that’s no surprise because it was also expertly produced by Yulieth Mora. In case you’ve been hiding under a rock, Yulieth Mora  is a 3rd generation coffee farmer. She grows many varieties of coffee; this one is Pink Bourbon. Just like apples, coffee has many varieties, all with distinct characteristics. Pink Bourbon is now understood to be related to heirloom Ethiopian coffee, not Bourbon coffee (yes, like the whiskey, but pronounced differently if yer fancy like us ("bore-bone"(...awkward))). It likely explains why this variety is so floral & perfumy. Once ripe, coffee fruit was picked, it was laid out to oxidize for 48hrs, fermented in sealed containers for 48hrs, dried with a mechanical dryer for 8hrs, & finished drying to a raison consistency in a covered space for 14 days, after which the hardened fruit fibers were taken off the seed, carefully imparting just enough fruitiness to the seed (& our mugs) without delving into over ripe flavors (like vinegar). Frankly, it’s a hit because she’s thoughtful about all these details. We’re so happy to be able to work with her coffee again! Thank you, Yulieth. AND THANK YOU, TOO. <3 btc