This is one of the most fascinating presentation of Pink Bourbon we've ever come across! When hot, we taste white flowers that are forward and intense, white peach sweetness, rosewater finish. When cooled, there's incredible layering with a sweet mango note that pops up reminding us of sipping on a tropical iced tea. There's an intense level of fermentation that brings out so many notes in this coffee but it is controlled and adds a level of expressiveness and detail to the cup.  When fully cooled, there is incredible structure and layering with strong definition of tropical acidity, round sweetness, and a long sweetness that lingers on your palate. 

For best results, we recommend you rest this coffee for at least 4+ weeks! This coffee will really open up 6-8 weeks off roast.