Select Page

Orange Bourbon

Washed

Orange Bourbon Washed – Data Sheet

– Coffee Name: Orange Bourbon Washed
– Grade: Excelso

GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Palestina, Huila
– Farm: El Mirador
– Altitude: 1.550 – 1.750 m.a.s.l

GROWING CHARACTERISTICS
– Varieties: Orange Bourbon
– Drying: Sun-dried under Canopies
– Processing: Washed
– Fermentation: Carbonic Maceration

ORGANOLEPTIC CHARACTERISTICS
– Notes: Orange, Lemongrass, Honey and White Chocolate
– SCA Score: >87

Farm Info

This lot Orange Bourbon Washed is harvested and produced by El Mirador, located in the town of Palestina in Huila, Colombia, owned by Elkin Guzman. The farm includes a broad collection of varieties such as Catiope, Mokka, Gesha, Bourbon, Caturra, and Tabi, which is a variety developed and released in 2020 in Colombia by Cenicafe by crossing the varietals; Bourbon, Typica, and the Timor Hybrid.

In the world of differentiated coffees, Elkin and his team have been experimenting and evaluating variables that help improve the quality of the coffees they handle to offer an excellent drink for coffee consumers worldwide for more than 13 years.
The area of the farm is 31 hectares, with sandy-loam and clay-loam soils with good organic matter conditions that aid in the excellent nutrition of their coffee trees. El Mirador is managed under semi-shade systems to optimize temperature regulation and the effect of photosynthesis in coffee plantations.

Carbonic Maceration Process

With the carbonic maceration process, any variety with a starting point with a minimum of 90% ripeness and an average Brix degree of 20-24.
After selection, the coffee is deposited in plastic barrels to ferment in cherry for a period of 60 to 96 hours, after which it is then pulped and deposited again in the barrels with the same juice (mussto) that is rich in sugars and microorganisms, potentiating the fermentation process.

The tanks are hermetically covered to initiate the fermentation, thanks to the micro-organisms that begins to metabolize the sugar chains of the mucilage, developing attributes and releasing CO2 generating a maceration environment, this time can be between 80 to 120 hours, and then washed and taken to drying for a period of 18 to 25 days.

Request Sample

4 + 15 =