Borbon (Bourbon in Spanish) is one of the most culturally and genetically important C. arabica varieties in the world, known for excellent quality in the cup at the highest altitudes. In this particular variety of Borbon, the cherry matures to a bright pink color as opposed to red in the standard Borbon variety. The mature coffee cherry is processed with what’s called a “natural anaerobic extended fermentation” of 105 hours submerged in water with a grain pro bag, which helps to control temperature without allowing extra separation of any part of the solution occurring during the fermentation. This is followed by a slow drying of almost 20 days, and then put in “reposo” or “rested” for 35 days in cherry (natural) before milling the coffee. This process is very labor intensive and results in amazing flavors in the resulting cup. This coffee is bursting with flavors of Cherry, plum, vanilla, and green apple.
Process: Natural Anaerobic
Notes: Cherry, plum, vanilla, and, green apple
Origin: Country: Colombia Huile, , Altitude: 5905 ft., Farm: La Esperanza, Famer; Wilder Lazzo