I recently attended a cupping session in Portland with the folks of Samaria Coffee, who I have known for quite a long time and have presented many of their estate and other coffees from several regions. They are quite keen on "exotic" varietals like Gesha, Wush Wush, Pink Bourbon, and SJ-Heirloom, and usually in washed process. These Arabica varietals are low-yielding and like higher elevations, very microclimate-sensitive and basically "high-maintenance" microlots. Two other coffees from this cupping are also currently in house, the Samaria Tabi and the Palo Rosa. sugarcane-process decaf. The aromatics of this natural process Pink Bourbon were off the charts; permeated the space after they were ground. with a memorable fruity sweetness. This lot of Pink natural comes from Finca Bruselas, a farm in Armenia, Quindío Dept. The farm has been a part of the Gaviria-Botero family for 70 years now covering three generations of coffee growers. It was originally purchased by Milton Gaviria and Fabiola Botero seven decades ago and has always been dedicated to coffee cultivation. The farm is located at the foothills of the Andes Mountains near the Quindio River and has a centralized wet mill operating on-site. Instead of removing the pulp and mucilage from the coffee cherries in the conventional washed coffee process, the coffee is rinsed off only and then immediately set out to dry in the sun while still in cherry form. It is dried in the sun over a 360-hour period, insuring that the beans receive flavor from the fruit pulp and sugars as part of their fermentation development. Naturally processed coffees are known to have a heavier mouth feel, lower acidity and distinct fruity characteristics, and represent the true art of the producers, and this is a real beaut. Our light Roast brings out the cherry/winey and dark chocolate notes, very fruit-forward and thick-bodied.