Red Bourbon

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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