We’re excited to debut yet another stunning example of Santa Felisa’s innovative and creative approach to coffee processing. They’ve taken one of our very favorite and most popular coffee varietals from Guatemala, the Red Bourbon, and put it through their unique K-72 process. Instead of the customary 20 hours of soaking, this Red Bourbon has been left in for 72 hours, allowing for extra fermentation to further develop its acidic qualities. Floral notes of black tea, rose hip, and dark chocolate lend a responsive, satisfying complexity to an old favorite. Great for morning or afternoon, the Santa Felisa Red Bourbon K-72 is a versatile treat.