Finca Santa Clara is a coffee grown by Jose Giraldo and his farm Cafe 1959 in Armenia, Colombia.  This is a single variety lot of Pink Boubron that was processed using Carbonic Maceration.  Carbonic Maceration is a term (and process to a degree) borrowed from the winemaking world.  With this coffee, the carbonic maceration process goes as follows: ripe pink bourbon cherries are hand picked off the trees, these cherries siphoned to remove lower density cherries and then placed into sealed tanks with a one way valve. As this point the anaerobic fermentation begins where different bacterias, microorganisms, and yeasts that are native to the cherries process the sugars of the fruit naturally into CO2, organic acids, and water.  This creates a natural carbonic environment which with the help of gravity, slowly processes the cherries.  When the process is complete, the coffee is then fully washed and set out to dry for 15-18 days. The resulting cup is one of the best coffee’s that I have had in recent memory and merges the notion of terrior (taste of place) with process perfectly.  The floral, and effervescent acidity of the pink bourbon variety comes through first and is paired with a layered, juicy sweetness that finishes with a lasting savory note.  This coffee is a journey sip after sip and is best enjoyed hot - to - cold (yes, save a sip at room temp.).  I get loads of lychee (a floraly/piney/tart) note that is complemented with a Sprite-like, citrusy acidity with that finishing rosemary note.