Reinel’s portfolio consists of a several coffee varieties and processing methods. We tend to prefer tasting his varieties straight-up washed without much extra impartation from the processing. All of his lots start with a careful harvest of the ripest cherries and an initial 20-hour dry fermentation in cherry before being de-pulped. This Pink Bourbon Lot is then placed in open tanks to ferment for 48 hours before being washed and placed to dry in raised beds. This lot was dried on raised beds for approximately 14 -18 days until moisture content reached a stable 10%.