Processing method: Hybrid washed. It goes through two phases of fermentation before drying. The coffee is depulped using a mechanical pulping machine. No water is used in this process (hence the process being named hybrid washed). The coffee is fermented with the flesh of the fruit and skins (which have been removed by this point), for around 20 hours. The producers agitate and taste the mucilage during this time to monitor fermentation and allow enough time for complexity to develop without over fermenting the coffee. 
After the initial 20 hour fermentation, the fruit material is removed, but the coffee is still not washed with water, being left to ferment in the remaining mucilage for a further 35 hours, before being dried using mechanical dryers at between 35C and 45C. A humble Yellow Bourbon elevated far beyond expectations through its processing. The coffee reads as a washed process, but has some unmistakable natural process characteristics. Big tropical fruit flavour notes and high sweetness dominate the initial experience, giving way to delicate florality that lingers in the aftertaste. We taste yellow plum, pineapple and delicate tropical blossoms in this coffee, it shines as a filter coffee and has the body and structure that will be highlighted when brewed as an espresso. Sweetness is the star of the show in your cup, making it the perfect morning filter or late afternoon pick me up. Although at first glance, a Yellow Bourbon might not seem like the first choice in a lineup of incredible varieties,but this Yellow Bourbon punches well above its weight and delivers layers of sweetness and complexity, thanks to the expert processing and agronomy at Las Margaritas.