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Yellow Bourbon


Yellow Bourbon Washed – Data Sheet

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

– Country: Colombia
– Region: Huila
– Farm: El Diviso
– Altitude: 1.850 m.a.s.l

– Varieties: Yellow Bourbon
– Drying: Canopies
– Processing: Washed
– Fermentation: Anaerobic & Aerobic

– Notes: ​Licorice, Black Pepper, Tangerine, Ginger, Nectarine, Maple Syrup, Delicate, Lingering and Structured
– SCA Score: >86

Yellow Bourbon Washed Process

Step 1:

  • Floaters are removed from water tanks, and manual selection of picked cherries – only ripe coffee cherries chosen.
  • Anaerobic fermentation in bags or containers, for 24 hours at an average temperature of 18 and 16°C.
  • Cherries are then transferred to pulping tanks or hoppers, carrying out a 36-hour oxidation.
  • Coffee cherry leachate -Mossto collection for its use in future fermentation of other lots.

Step 2: Pulping of coffee

Step 3:

  • Coffee with mucilage goes for a 28-hour oxidation process and leachate is added for a submerged fermentation at a temperature of 39°C for 12 hours, while recirculating the leachate, leaving mucilage on the coffee beans.
  • The fermentation is finished with a thermal shock where coffee is washed with hot water (the average temperature of the water is 65 to 70°C).

Step 4: Drying in canopies at a maximum temperature of 30°C for an average of 18 and 24 days, allowing up to 11% humidity.

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