N39 is a variation of the Bourbon varietal originating from Kilimanjaro in the late 1920s, prized for its vibrant acidity, pronounced sweetness and dependable yield. This lot undergoes a carefully managed drying process designed to enhance its inherent sweetness, beginning with a controlled pre-fermentation beneath black tarpaulins before being slow dried in thin layers over 25–26 days. The result is a cup bursting with vivid fruit character and sweetness, with a coating mouthfeel to finish.