Red Bourbon Coffee Las Flores
Price range: $32.00 through $343.00
We taste Strawberry, Orange, & Banana Taffy. This rare coffee is harmonious but intricate. It is bursting with flavor. Funky, fruity, and a thirst quenching tropical acidity.
Best Colombian Coffee. red bourbon Coffee. Jhoan Vargera. Finca las flores
Red Bourbon Coffee Beans
This coffee variety was first found on the Bourbon Island.
It was taken to Brazil in the late 1800s and from there spread into the Americas. This unique varietal of coffee is a fun fan favorite. The meticulously performed processing makes it fruity and reminiscent of a strawberry and banana yogurt smoothie. Complex, bright, juicy, chuggable. Pour overs are sweet and utterly memorable. We taste cherry, red currant, strawberry, grapefruit, sangria, and laffy taffy.
The smell while brewing is sweet and floral. As a single origin espresso we tasted all of the above as well as hints of citrus and red wine. This coffee is like a dry process on steroids. Colombian coffees we offer each year get more and more innovative.
About Finca Las Flores
Finca las flores started out in the 90’s as a commercial farm and a smaller selection of varietals spread across about 8000 trees. Edilberto and Nubia Vergara raised a family on his farm. Jhoan Vergara, who produced this lot, is a third-generation farmer located there in Acevado. Working alongside his siblings, Diego, Carlos, Xiomara, and Leonardo, he is a master agronomist and sensationally talented coffee farmer.
Jhoan inherited a large plantation focused on a high volume and delicious coffee varietal called Caturra at the young age of 24. He saw the opportunity to diversify his trees and cultivate a broader range of coffees while focusing on precisely calibrated processing methods.
They work with their neighbors, the Lasso family, and Lohas Beans to create a powerhouse of specialty coffee. Their farms are a quintessential force empowering specialty coffee in the region. They have refined the infrastructure of their plantations and endeavored to improve the quality of their coffee through preservation of the native forest environment, centralized milling and processing, and facilitating new experimental processing techniques.
They planted new specialty varietals such as Pink Bourbon, Tabi, Aji, Gesha, and Red Bourbon. Some of you will remember that we featured a bright and juicy washed Gesha from Finca Las Flores on this site a couple years ago.
We are elated to offer this new Red Bourbon microlot. And to showcase the farm once again. This is some of the most unique and prolific coffee we’ve ever had.
Their plantation and mill includes 14 hectares utilized for coffee and an additional 5 hectares of natural reserve where they take care of and preserve the diverse flora and fauna of the landscape.
What is “Creamy Cultured Brilliance” Processing?
Coffee profile resulting from LAB (Lactic Acid Bacteria) fermentation implies a rich, smooth texture, sophisticated flavors akin to fermentation, and a multi-dimensional taste experience that combines creaminess, cultured nuances, and an exceptional depth of flavors. In this coffee you will experience refined flavours associated with cultured products like yogurt. The Brilliance is associated with the complexity and depth including baked fruits, jam, watermelon and strawberry like notes.
- Firstly, harvesting cherries occurs at the optimal ripening point with brix degrees of 20°.
- Secondly, the cherries are sanitized with alcohol, at a concentration of 5%.
- Thirdly, they initiate fermentation via oxidation for 60 hours and recirculate the mosto to highlight the characteristic notes of the variety.
- Fourthly, they perform a thermal shock at 50°C to activate the sugars for 30 minutes.
- Fifthly, cherries undergo an anaerobic fermentation in plastic bags for 80 hours.
- Sixthly, another oxidation is carried out for 72 hours.
- Finally, “Pristine Precision Drying” is carried out in dehumidifying machines for 70 hours!
