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Otoniel Hoyos' coffee is wildly good. If you've had some of La Muralla this year, which is a community blend to which Otoniel contributes, you might understand why. This microlot of Pink Bourbon and Tabi is just incredible. Once the cherries are harvested, they're dry fermented for 24 hours and then washed, with drying taking nearly three weeks to hit the desired moisture content. Our friends at Osito helped source this lot, having worked with Otoniel for the past two years and selecting nearly all his coffee this year for microlots. Prepare your palate for florals, tropical fruit, and candy-like sweetness. Oh, man, this is so good.
