Marco Romero | Bourbon Natural Weight:20kg The altitude and dry mountain

The altitude and dry mountain climate create slow cherry maturation and well-developed flavour

then go through a second 18-hour fermentation in tanks

Coffee at Amatillo is grown under a diverse shade canopy that includes Gravilea

water ratio or brew time

Marco Romero | Bourbon Natural Weight:20kg The altitude and dry mountainThis Red Bourbon natural was produced by Marco Romero Santiz in La Concordia, Chiapas, at around 1600 masl. Harvest is closely controlled. Cherries are picked by hand only once they reach full maturity, measured at roughly 24 Brix, and taken each evening to Beneficio Edelmira for processing. At the mill, cherries are floated and cleaned before being sealed in GrainPro bags for a 36 hour anaerobic rest. Drying then takes place slowly over around 20