Bourbon variety is supposed to be a natural mutation of varieties that emerged from the ancient species, Coffea Arabica, in Ethiopia and Yemen. From Arabica species, Typica variety emerged and turned into the archetype of the great majority of varieties that have evolved from Ethiopia; and Bourbon variety, the one that emerged from Bourbon Island, where the first coffee bushes, from Louis XIV, were planted.

According to an historical version, when Treaty of Utretch ends the War of the Spanish Succession in 1714, Amsterdam’s burgomaster, sends to french Monarch a coffee bush as a gift. Dutch had taken smuggled coffee seeds through Moka port in Yemen, and had planted them in Ceilán and Java, where coffee was commercially cultivated in 1690. From there, they took coffee bushes to Amsterdam and one of these went to Jardin des Plants, in Paris, under the order of Louis XIV.

It is said that 24 coffee bushes were sent to the French Monarch from Yemen, and that from Paris they were taken to Bourbon Island, where after 9 years  Bourbon variety mutated from Arabica original bushes. Between 1860 and 1870, this wonderful species expanded from Bourbon Island to Central America, Colombia and Brazil.

Bourbons are plants of high freightage that need pruning in order to regulate its growth. Under the farm conditions are highly productive and are coffees with a good level of sweetness, notes and arome of fruits and caramel. These are collected in an appropriate ripeness state and are put into a controlled fermentation process that contributes to obtain a round, complex, balanced flavour cup.

Yellow Bourbon

This exotic variety is an spontaneous Brazilian hybrid derivated from Red Bourbon and Typica’s natural mutation with yellow fruits, named Amarelo du Botucatu. The cup of our Yellow Bourbon expresses classic bounties of Bourbon: balanced, sweet, rounded, with chocolate subtle notes, but with a distinctive bias transmitted from its past Indian variety called Yellow Golden Drops.

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Red Bourbon

Our Bourbones have all the cup caste of this mature variety, considered the most illustrious of coffee. Always round and balanced, sweet and exciting. Its genetic heritage holds great purity due it was planted from Potosí’s state farm starts, around the year 1920.

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Red Bourbon Honey

With a delicate sweet and chocolate nuance characteristic of Bourbon, its flavor is increased by a special process in which after the ripe cherries pulping, these are not placed on fermentation vats to eliminate mucilage, but are placed on african beds to dry slowly. Eliminating mucilage in this way, transmits greater chocolate tonalities that makes it even more exquisite in the cup.

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Bourbon Tekisic

This variety is also known as “Bourbon improved”, improving the traditional Red Bourbon that arrived in El Salvador in 1949. The first trees of the variety Tekisic were planted in 1973 in a place (experimental and research station) called Santa Tecla (El Salvador) a little less than 1.000 meters.

Tekisic is a word that comes, on one hand of the word Tekiti which means working in Náhuatl language that is spoken by the Nahuas of Mexico. On the other side is complemented by ISIC which is the Salvadoran Coffee Research Institute, that was the institution that developed the variety.

At our farm it arrives in 2009, and from that time started the process of adaptation to the soil and weather. Its first commercial production was made in 2011, but initial results were not good. We have worked with this variety to achieve its best potential in cup and production, and until 2015 we got a very satisfactory result. This plant is very susceptible to dry periods, strong and cold winds and high levels of brightness.

This is a very special lot for Café Granja La Esperanza, because it was one of the first crops that were planted on Las Margaritas farm. As one of the first plantings, we had the opportunity to do it in the best area for planting, with excellent shades, good height and very productive soils. Despite this, we reached a point where diseases and pests began to emerge exorbitantly, issue that made consider the idea of eradicating the entire crop and start again. However, a second chance was given subjecting the crop to a different management, obtaining as a result a more productive and healthier crop, and better cup profile.

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Bourbon Pointu – Laurina

Laurina variety is a natural mutation that emerged in Bourbon Island from Yemen’s genetic material, which could reach the island through two different paths: dutch bushes that were given to French King Louis XIV, and 24 coffee bushes that Ottoman’s Sultan gave to this King. This variety was found in Mascarene Islands and Mauricio Island in 1771.

By 1800, Laurina coffee had reached its highest production volume with 4.000 tons; but in 1942 last exportation shipment to France was registered with only 200 kg. Ever since then it was thought that Laurina was extinguished.

It wasn’t until Yoshiaki Kawashima, a young Japanese man passioned for coffee, making research in the Salvadorian Institute of Coffee, between 1977 and 1981, that he knew some Laurina bushes that had been left in El Salvador and he was told that it was an extinguished type of coffee. This motivated him to find the origin of this unique coffee and in 1999 he arrived to Reunion Island. Mr. Kawashima gave back Laurina or Bourbon Pointú to coffee lover’s world, founding its way to our amazing terroirs, where its cup expresses exotic and uncomparable flavours.

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Bourbon Noir

A few years ago I had the chance to taste a coffee “aged” in a red wine barrel. I have to say it was one of the best impressions I have had with coffee. The idea of reproducing this profile in the farm without using the wine barrels was always present in my mind and I was sure that the protocol could be achieved. The starting points were a few lots that arrived at the lab showing very rich winy notes. We separated them and studied the traceability to recover the methods used to acquire these flavors.

The Bourbon Noir naturally delivers a distinctive note found in a rich and complex red wine. The biggest challenge was to obtain the liquorish notes from a fully washed coffee. In this particular profile we adjusted the fermentation in cherry elongating this time to approximately thirty hours at a controlled temperature. Coffee is depulped and leave to ferment with the mucilage for about seventy eight hours, then the coffee beans are washed and dry alternatively in the mechanical silo and heldas (sun drier) to a minimum of two hundred hours when weather conditions are favorable, and up to two hundred and ninety hours when rain and clouds are present. Low temperature is a key factor and the risk of fermenting the coffee is very high. After all this time and intensive care we were able to create one of the most beautiful and rich profiles ever produce in our lands embracing all the essence of the best wines and the spirit of the best coffee from the heart of our beautiful Colombia.

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