Varieties: Red Bourbon
Processing: Washed
Grade: Excelso EP
Cup Characteristics
Body: Full, round, and velvety
Acidity: Bright and balanced
Flavor Notes: Milk chocolate, nuts, and cereal
ABOUT RED BOURBON
Red Bourbon is a natural mutation of Arabica coffee that originated on the island of Bourbon in the early 18th century. This variety thrives in high-altitude regions—typically between 1,200 and 2,000 meters above sea level—where the climate is moderate and the soil is volcanic.
Red Bourbon is known for its exceptional cup quality but requires meticulous care during harvesting. The timing of cherry picking is critical, as the bean quality is highly dependent on optimal ripeness.
PROCESSING DETAILS
1. Harvesting & Selection
Only fully ripe cherries are hand-selected. In the initial stage, a flotation process is used to remove underripe, overripe, and hollow cherries. This is followed by a thorough cleaning and disinfection process to eliminate bacteria, dirt, stems, and leaves.
2. Fermentation – Stage One
The selected cherries are packed into sealed bags to begin a 48-hour anaerobic fermentation. This stage enhances the development of complex flavors.
3. Fermentation – Stage Two
After the initial fermentation, the cherries are depulped. The beans then undergo an additional 48 hours of fermentation in controlled tanks. During this phase, a mixture of fruit mosto (juice) and selected yeast strains is added. Parameters such as temperature, pH, Total Dissolved Solids (TDS), and Electrical Conductivity (EC) are closely monitored. The process continues until the pH is reduced to 3.4.
