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Bourbon Dilla


Bourbon Dilla Washed – Data Sheet

– Coffee name: Bourbon Dilla Washed
– Grade: Product of Colombia

– Country: Colombia
– Region: Pitalito, Huila
– Altitude: 1.500 – 1.700 m.a.s.l

– Varieties: Bourbon Dilla
– Drying: Parabolic Drying
– Processing: Washed
– Fermentation: 18hrs Aerobic & 65hrs Anaerobic

– Notes: Papaya, Goose Berries, Lime, Panela, Lemongrass
– SCA Score: >87

Farm Info

Las Veraneras is the official name of Rodrigo Sanchez’s most recent farm. Together with his wife Claudia, they have named it this way, because in their journey they have been surrounded by the colours that characterize this plant, seeing them through each of their coffees.
This farm is located on the Peñas Blancas mountain range, bordering the municipality of Acevedo and Pitalito has an altitude of 1500 meters above sea level and at its highest point reaches 1750 meters above sea level, the climate is within 22 degrees average and is surrounded by more than 200 hectares of forest reserve, and 75 hectares suitable for each of their coffees, the farm is born through the Santa Barbara stream, which is the tributary of two aqueducts joining the Timana river.

In addition to transmitting tranquility through its wind gusts, it is accompanied by more than 20 different varieties, including Sudan Rume Mocca Caturra Purpura, Pacamara Geisha, Bourbon, and 15 other incredible varieties.

Bourbon Dilla Washed Process

Cherries are harvested at an average of 27° Brix with a pH between 5.6 and 5.9. Cherries are then fermented for about 18 hours in the tow, before it is floated to eliminate impurities and to level the temperature. The next step is to proceed to pulping and then a 65 hours anaerobic fermentation.

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