A ‘fed batch’ Pink Bourbon from Sebastian Ramierez’ ‘Finca El Placer’ in Quindio, Colombia. Cherries are collected over ~5 days and the fresh cherries added serve as fuel to the fermentation. This is a coffee that reliably gives us a crisp and complex expression, and this year we got a bit more of some candylike sensations creeping in. Whilst hot we tasted mandarin, jasmine and white grape (Ethiopia, helloo?) and as it cooled we got more of a winey sweetnes with notes of blueberries, violet, peach lemonade and yep - more florals.
Dak was founded by Louis-Philippe Boucher and Veronique Lagarde, and they roast in Amsterdam, the Netherlands. This coffee was roasted on 1.9.2026.
This coffee is 200g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.