Featured Coffee

BOURBON NOIR

Origin, Producer, and Process Information

Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Total Crop Area

2 ha.

Rainfall

1.340mm/year

Farm

Las Margaritas

Process

Hybrid Washed

Altitude

1.570-1.850 masl

Humidity

73%

Temperature

17C-22C

Cup Profile

Fragrance and aroma: Tropical fruits, pineapple, peach, lemongrass, notes of rum and plums.
Taste and aftertaste: sweet, brown sugar, rum, red fruits, jasmine, silky body, prolonged residual to chocolate with liquor.

Fermentation

Manual and rigorous picking. Adequate equipment for the de pulping process, which is done without water. Coffee is stirred and sensorial tasted to determine the ideal fermentation based on the cup profile wanted. Fermentation time for this coffee ranges between 19 and 22 hours in wholes cherries and then the cherries skin is taken out to start the second fermentation step in parchment and mucilage and last for 35 hours

Drying

After fermentation the coffee is washed and then taken into silo between 5 and 7 days. Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness.