Featured Coffee

BOURBON ROJO HONEY

Origin, Producer, and Process Information

Country: Colombia

Department: Valle del Cauca

Municipality: Caicedonia

Total Crop Area

8,4 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

Once coffee has been depulped, is dried using a mix of patio and silo. Coffee is constantly and slowly spreaded in different drying layers to propitiate the formation of aromatic precursors.