Neon Milk
Dak

This Pink Bourbon lot from Henry Bonilla at El Arrayan in Huila, Colombia is processed using a controlled cultured fermentation with hibiscus. The method introduces additional organic material during fermentation, influencing both aromatic intensity and perceived acidity while maintaining clarity in the cup.



El Arrayan sits within a region known for progressive processing techniques, where producers are actively experimenting with fermentation variables to refine flavor outcomes. In this case, the hibiscus culture contributes layered florality and a distinct red fruit profile without overwhelming the underlying structure of the coffee.



The result is a highly expressive but balanced cup, where sweetness, acidity, and aromatics are all clearly defined. Selected for the Editions program for its precision in processing and its ability to showcase both varietal character and controlled experimentation.