Bourbon N39 is a Tanzanian Bourbon, first developed in the 1930s for quality and yield. This lot underwent an extended, high-temperature fermentation. Cherries were held for six days in a controlled, exothermic environment, where elevated temperatures drove the development of complex, fruit-forward esters while reinforcing the variety’s natural sweetness and structure. Following fermentation, the cherries were pulped, leaving a measured amount of mucilage intact. The result is a velvety, smooth cup with stone fruit sweetness and a slight nuttiness.