Highlights

“El Girasol was historically run by Nicolas Medina's son Abelardo, who produced some of Sey's highest-scoring Pink Bourbon lots before stepping back from coffee; Nicolas has since continued the work in his place. This lot was hand-picked at peak ripeness, floated, held in-cherry for 24 hours, de-pulped, dry-fermented for 36 hours, washed and dried on raised beds to roughly 10% moisture.”