COL25-I Jorge Rojas - Red Bourbon

Process: Natural Harvesting: January 2025 At the farm, optimal harvesting is ensured by waiting for the cherries to reach peak ripeness. Harvesting is manual, ensuring a careful and detailed process. After harvest, the cherries are taken to a well-equipped processing center, where a manual selection eliminates defective beans to ensure the highest quality. Primarily, natural processes are used in treating the beans. Additionally, the beans undergo alcoholic fermentation in plastic bags for 48 hours, giving the coffee unique and distinctive flavor characteristics. Drying: The drying process begins with direct sun exposure for about four days on “heldas” (raised beds or patios). Then, the beans are taken to the central processing facility, where humidity is reduced to 30% in a silo. Finally, they are dried in solar dryers (marquesinas). This three-step drying method develops distinctive notes that set this coffee apart.

Available Quantity

6 bag35kg

Minimum Order

35 kg

Price Unit

KG

Origin

🇨🇴Tolima, Colombia

Listed Date

7/17/2025

Last Updated

10/3/2025