Red Bourbon

This varietal made its way to the Americas in the mid-1800s from French missionaries where it began to spread across Central and South America.  Many Bourbon-type varieties can be found today in Africa, but none are identical to the distinct Bourbon that can be found in Colombia.  

Grown at an elevation of 1750 meters above sea level we present this beautiful coffee.  

Variety: Red Bourbon  

Farm: Mikava - Marsella, (Mar-se-ja) Colombia

Tasting notes: Cherry, Orange, Milk Chocolate.  Coats the mouth with a long chocolate finish.

Aromatics: Plum, Raspberry, Raisin, Dried Cherry, Orange

Process:  Natural Carbonic Maceration process.  Hand-selected coffee cherries are fermented in a temperature-controlled environment within sealed containers for several days closely monitored and turned by hand frequently. 

Once fermentation is completed, whole cherries are placed to dry in our solar room on raised beds (similar to a green house).  Once the cherries have had a 50% reduction in moisture they finish drying in cool, shaded areas until 10.5% humidity levels have reached within the grain.      

Roast: Light

Weight:  250g/8.8oz 

Founder Paul Doyle inspecting the Bourbon lot

Natural processed shade drying of Mikava coffees

Claudia pictured harvesting Red Bourbon