February Mystery Coffee Reveal - Boo

About the coffee:

This is the Natural 011 Pink Bourbon from Finca Bet-El, a true Gem. Cesar’s processing mastery shines here, while the semi-washed lot is more delicate and bright, this natural is dense, syrupy and layered.

The lot comes from San Bernardo del Viento at ~1600 masl and represents the second harvest we buy directly from Cesar.

The process:

This lot follows an intensive natural protocol with two staged anaerobic fermentations in tanks fitted with degassing valves.

• Selective harvesting of the ripest cherries every 7–15 days

• Floating and two rounds of hand sorting to remove defects

• First fermentation: 72 hours in cherry with lactic inoculum (anaerobic, degassing valve)

• Second fermentation: 60 hours in the same tank, topped with water to the height of the coffee mass

• Pre-drying in solar area for 6–24 hours (weather dependent)

• Finished in convection drying equipment with temperature control (max 39°C)

• These controlled steps produce a heavy, syrupy body while preserving complex fruit and floral aromatics.

Congratulations to HenryMonwoch for winning the Feb round with the score of 22.95 points. Followed by blazejkustra with 22.9 points and rodok with 22.85 points!

TOP3 of February round:
1. HenryMonwoch - 22.95 points
2. blazejkustra - 22.9 points
3. rodok - 22.85 points

R is winning the Coffee Guesser this month with impressive score of 33km!

TOP3 of 2026 Season:
1. KAPS - 50.55 points
2. blazejkustra - 49.4 points
3. moo - 48.2 points

Roaster's line-up for the next few months:
March - Tanat, France
April - Still, Netherlands
April - September, Canada - Meet-up special only
May - Sudseite, Germany - in-person cupping during meet-up

Thanks for the pics Herman!