This lot is produced from Bourbon Ají, a rare varietal believed to be a natural mutation of an Ethiopian landrace. It is known for its highly expressive cup profile, combining intense florality with vivid, fruit-driven sweetness. At Zarza, the variety is approached with precision and intent, with processing designed to highlight clarity, structure and aromatic complexity. The farm has already gained international recognition, most notably when their Papayo was used by Australian Barista Champion Jack Simpson to win the 2025 World Barista Championship, reflecting the level of ambition and attention to detail behind their work. This coffee undergoes an advanced natural process centred on extended fermentation in whole cherry. Following selective harvesting, the cherries are oxidised for 24 hours to initiate microbial activity and build early aromatic layers. A 60 hour anaerobic fermentation in sealed tanks follows, developing depth and intensifying the varietal’s characteristic berry and floral notes. The cherries are then transferred to sealed bags for a further 60 hour fermentation phase, reinforcing fruit concentration and structure. A controlled thermal shock is applied to stabilise the process and preserve volatile aromatics, before the coffee is dried slowly on raised beds over 12 to 15 days. This careful drying phase supports clarity and balance while holding onto sweetness and vibrancy, resulting in a cup that is memorable, composed and quietly remarkable.