The Bourbon Blend is something unique. It is a mixture of the classical exotic variety, red bourbon with the natural mutation Stripped Bourbon. The ripening is stripped and the flavours are crazy, something with spices that we cannot describe in words, you just need a sip of this to understand!
Elkin Guzman has been recognized as one of the best multigenerational coffee producers of Colombia in the last decade. He is very passionate and interested in his scientific approach on coffee production. He is inspired by methodical research and experimentation, and is something of a data nerd, especially when it comes to unlocking the secrets to top quality coffee.
Elkin and José from Café 1959 have decided to work together, and they have created the heat and cold process. They have applied this process to different coffees grown at El Mirador estate (Elkin Family’s Farm).
The Bourbon Blend Process Protocol
At El Mirador Farm, starting with heat in the fermentation, the reproduction of the micro-organisms in the anaerobic environment increases vastly. When the population of bacteria reaches the desired amount, the coffee is passed through a cold fermentation process, where it is carbonic macerated for 96 hours with the right population of micro-organisms whose fast reproduction has been stopped.
Once the fermentation process is completed, the coffee is fully washed with pure mountain water and then slow dried for approximately 18 days.
The drying process is slow to ensure the parchment on each cherry remains intact, thus protecting the incredible qualities developed in the beans.
– Coffee Name: The Bourboun Blend
– Grade: Excelso
– Country: Colombia
– Region: El Mirador, Pitalito, Huila
– Altitude: 1.600 m.a.s.l
– Varieties: Stripped & Red Bourbon
– Drying: Slow dried
– Processing: Fully Washed
– Fermentation: 96hr Carbonic Maceration
– Notes: Cherry tomato, floral, spices, tropical fruits, kiwi
– Aftertaste: Lemon pie, cherry and sweet
– Acidity: Lemon & lime – Medium acidity
– Body: Light
– SCA Score: >87