Red Bourbon
Red Bourbon

Red Bourbon

Red Bourbon

Washed Carbonic Maceration

Only 16 bags available · 150 g

Picked in August at the very beginning of our harvest, this micro lot of Red Bourbon surprised us from the first cupping.

We have known Red Bourbon through a very different expression. Our natural process brings a deeper, richer fruit character. This Washed Carbonic Maceration revealed another side of the variety - bright, floral and distinctly tropical.

The cup opens with orange blossom and the sweet aromatic character of lychee, followed by ripe mango, papaya and sweet mandarin. Bright acidity brings clarity, while a juicy, tea-like mouthfeel carries...

Product Type: Coffee
$30.00
$30.00
Size: 5.3oz 150g
Subtotal: $30.00

How we roast:

Our coffees are roasted to order, to ensure your coffee reaches you as fresh as possible we roast on the second Monday and the last Monday of each month. Innovation Series Coffees are roasted exclusively on the last Sunday of each month.

Red Bourbon

Red Bourbon

$30.00
Red Bourbon
Red Bourbon

Red Bourbon

$30.00
Size: 5.3oz 150g
Roasting info
Roasting info
x

To ensure your coffee reaches you at its peak flavor and sweetness, we follow a carefully curated roasting and shipping schedule, guided by the recommendations of barista and brewer champions.

Our coffees are roasted on the second Monday and the last Monday of each month. Innovation Series Coffees are roasted exclusively on the last Sunday of each month.

For the best flavor, we recommend allowing the coffee to rest for at least one week after roasting. For optimal results, allow coffee to degas during the resting period for 2-4 weeks. All coffee orders are shipped every Monday. We ensure that your coffee is shipped within two weeks of the roast date to guarantee freshness.

By following this schedule, we aim to deliver the freshest and most flavorful coffee, providing you with the best possible experience in every cup
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Description
Description
x

Red Bourbon

Washed Carbonic Maceration

Only 16 bags available · 150 g

Picked in August at the very beginning of our harvest, this micro lot of Red Bourbon surprised us from the first cupping.

We have known Red Bourbon through a very different expression. Our natural process brings a deeper, richer fruit character. This Washed Carbonic Maceration revealed another side of the variety - bright, floral and distinctly tropical.

The cup opens with orange blossom and the sweet aromatic character of lychee, followed by ripe mango, papaya and sweet mandarin. Bright acidity brings clarity, while a juicy, tea-like mouthfeel carries a clean, nectar-like sweetness through the finish.

Cup Profile

Mango · Papaya · Sweet Mandarin · Orange Blossom · Lychee

Bright acidity · Juicy, tea-like mouthfeel · Nectar-like sweetness

A Final Chapter of Red Bourbon

Red Bourbon has been part of Mikava for years, and its expression has become a familiar part of our work.

As our plantings continue to evolve, Red Bourbon is gradually becoming a smaller part of the farm. That makes each remaining harvest increasingly limited.

This August selection is one of the last Red Bourbon lots we expect to offer, and a distinctly different expression of a variety we have worked with for many years.

Coffee Details

Variety: Red Bourbon
Process: Washed Carbonic Maceration
Harvest Date: August 10, 2026
Farm: Marsella
Origin: Risaralda, Colombia
Elevation: 1,715 masl
Roast: Light
Whole Bean
Net Weight: 150 g / 5.3 oz

Recipes
Recipes
x

Equipment Needed:

V60 dripper and filter
Gooseneck kettle
Grinder (medium-fine grind)
Scale and timer
92–94°C water (filtered)
18g coffee
300g water


Steps:

Preheat: Rinse the filter with hot water to remove the paper taste and warm the V60. Discard rinse water.

Weigh and grind: Use 18g of coffee. Grind to medium-fine (adjust finer if brew is too fast or coarser if it’s too slow).

Bloom: Add 50g of water (2.5x coffee weight) in a slow, circular motion. Stir gently to ensure all grounds are wet. Let it bloom for 30 seconds.

First pour: Add water steadily until you reach 180g (1:10 ratio). Pour in a slow, controlled spiral, avoiding the edges.

Second pour: After the water drops slightly (at ~1:00), pour up to 300g in a spiral motion, finishing by 1:45.

Drawdown: Let the water fully drain through by ~2:45–3:15.

Taste and adjust: If it’s too sour, grind finer or extend brew time. If it’s too bitter, grind coarser or shorten the time.
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