The source profiles a Nicaraguan Bourbon coffee marketed through a funky natural description. The wording suggests the seller wants to draw attention to fermentation-related sensory character, but the name alone does not establish a specific production protocol or a universal taste. The Nicaraguan example is described as a Bourbon natural from a named estate, giving the fermentation discussion an identifiable lot rather than only a style label.
Ask for the producer, harvest and the available explanation of drying and fermentation. Bourbon is a variety reference; natural is a broad processing category. Neither replaces the details of the particular lot. Distinguish the seller's aroma comparisons from an independent assessment of the coffee.
Brew a repeatable cup and notice the balance between any fermented impression, sweetness, acidity and finish. If the style is unfamiliar, compare it with a coffee you know at similar strength. An unusual character may be interesting without being a preference for everyone, and the description should not claim that BeanScene has verified it through its own tasting.
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A good question can make a better brew.