Mr. Bustos has been managing his families farm for the last 8 years, taking over from his parents. He has focused on new varieties and special processing to generate new and interesting flavor profiles.  
Pink Bourbon is derived from one of the oldest varieties: Bourbon.  Bourbon and Typica are the parents of many of the plant cultivars currently found in the New World and Indonesia, as they were created from plants that were transported by missionaries hundreds of years ago. Pink Bourbon was separated out because growers noticed it had a particularly complex, fruity and floral flavor profile.

This crop is first dry fermented for 12 hours before the flesh of the fruit, or pulp,  is removed. It is then soaked in water for 80-100 hours and washed to remove the remaining mucilage. The double extended fermentation results in flavors that are fruity but still structed and refined.