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
Honey
Altitude
1.570-1.850 masl
Humidity
73%
Temperature
17C-22C
Cup Profile
Fragrance and aroma: Sweet chocolate, cocoa, prunes, vanilla.
Taste and aftertaste: Red fruits, vanilla, cloves, coffee with good character, citrus acidity, medium dense body, and wine tasting.
Fermentation
The cherries are picked at the precise ripeness to guarantee an optimal level of sugar. Adequate equipment for the depulping process, which is done without water. Fermentation is done for 35 hours in barrels.
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.
