Colombia Yellow Bourbon Hybrid Washed
Varietal: Yellow Bourbon
Region: Valle del Cauca, Caicedonia
About Hybrid Washed Processing
Hand picked at peak ripeness and floated to remove defects. The whole cherries are then fermented in water for between 19 and 22 hours. After which cherries are depulped and second round of fermentation begins, this time in parchment and mucilage and lasting for 35 hours. Once coffee has been fully fermented/washed, it is mechanically dried. The temperature is closely monitored and ranges between 35°C (95°F) and 45°C (113°F). The final humidity percentage is around 10.5%.
About Rigoberto Herrera & Las Margaritas
With an international reputation in the coffee industry for true specialty quality, and innovation both in varieties grown and processing of cherries post harvest, Cafe La Granja Esperanza own and operate 5 farms throughout Colombia. The Herrera Brothers, Rigoberto & Luis, are second generation coffee farmers, The yellow bourbon grows at their Las Margaritas farm in Valle de Cauca, Colombia. Las Margaritas is a 33,8 hectare farm located in Valle de Cauca, in the Caicedonia department of West Colombia. Coffees of this farm grow on 14 separate lots in 1570-1850 meters above sea level.
About Yellow Bourbon
Bourbon coffee beans are a variety of Arabica, one of the two main types of coffee, the other being Robusta. Bourbon has two other siblings in the Arabica family, which go by the names of Arabica Heirloom and Arabica Typica. The history of Bourbon coffee goes back to the early 1700s, when the original plant from Yemen was brought by French missionaries to the Island of Reunion, then known as Bourbon Island. The locals kept this delicious coffee for themselves for more than a hundred years. It was only in the mid-1800s that the same French priests decided to expand their mission to Africa and the Americas, taking the prized coffee plant with them. The original Bourbon, the one that French missionaries generously carried around the world, was of the Red variety. The Yellow Bourbon variety derives from the crossing between Red Bourbon and the Yellow of Botucatu, a Brazilian coffee. Sweet, medium-bodied and with low acidity Bourbon coffee beans are considered among the best in the specialty coffee world.