Borbon - Colombian Coffee Blend
Red Bourbon
Red Bourbon
Borbon - Colombian Coffee Blend
Red Bourbon

Red Bourbon

 

Back in Stock!  

The Red Bourbon grown at our farm in Marsella, is now being harvested and this year's first shipment has just arrived!  We're excited to bring this natural processed coffee to you in time for the holidays.  

 

Variety: Red Bourbon  

Farm: Marsella (Mar-say-ja) 

Tasting notes: Cherry, Orange Zest,...

$24.00
$24.00
Limited-Time Offers, End in: 151D 8H 23M 0S
Size: 8.8oz
Subtotal: $24.00

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

$24.00
Red Bourbon
Red Bourbon
Borbon - Colombian Coffee Blend
Red Bourbon

Red Bourbon

$24.00
Size: 8.8oz
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

 

Back in Stock!  

The Red Bourbon grown at our farm in Marsella, is now being harvested and this year's first shipment has just arrived!  We're excited to bring this natural processed coffee to you in time for the holidays.  

 

Variety: Red Bourbon  

Farm: Marsella (Mar-say-ja) 

Tasting notes: Cherry, Orange Zest, Milk Chocolate.  

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

Roast: Light

Weight:  250g/8.8oz 

Process:  Natural Carbonic Maceration process.  Sorted whole coffee cherries are fermented in a temperature-controlled environment at 20 degrees celsius within sealed tanks for several days. 

Once fermentation is complete, the time consuming challenge of drying begins.  Cherries are placed on raised drying beds under shade cloth in our enclosed drying facility (similar to a green house).  Temperatures are controlled at 38 degrees or less. Once cherries have had a 50% reduction in moisture they finish drying in cooler, more shaded areas and an increase to air circulation is provided until 10.5-11% humidity levels are reached.      

Coffees are rested for 30 days, milled to remove the outer dry skin, packaged and shipped by air. 

Fun fact - this Bourbon coffee was the first variety that was planted at Mikava back in 2013.

 

Founder Paul Doyle inspecting the Bourbon lot

 

Natural processed shade drying of Mikava coffees

Claudia pictured harvesting Red Bourbon


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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