Another cracker from Peru. José' Red Bourbon is very sweet, clean [for a natural] with flavours of tangerine, peach & Turkish delight. We also have his washed lot too.
Roasted on 20 MAY 2024
About the farmer(s)
José Elmer Red Bourbon [natural]
— Peru
José along with his son, manages the 3-hectare farm El Diamante. Located in Jaen, Cajamarca in Peru's Northern Highlands, high in the Andes. Having such a small farm, José concentrates on producing high-quality coffee. José grows Caturra, Castillo, Catuai, Geisha, Maragogype & this Red Bourbon cultivar.
This lot was processed using the natural method. Coffee cherries once harvested are floated in water tanks & sorted for under/over ripe cherries & foreign material, leaves, sticks, etc, & then placed on tarps to dry in the sun for 14-21 days. The dry cherry flesh is then mechanically removed.
region Jaen, Cajamarca
farm/farmer El Diamante
altitude 1800 meters
crop 2023
cultivar Red Bourbon
process Natural
Bourbon is a natural mutation of Typica originating from La Réunion {until 1848 known as Île Bourbon}. The coffee was planted in 1708 by the French who acquired seeds from the Dutch, who in turn acquired them from Yemen. Colour of the cherries is due to a recessive gene, they can be either pink, yellow, orange or like this offering, red when ripe. Bourbon is 1/3rd more productive than Typica.
Finca El Diamante
José Elmer in his bodega.
Coffee drying at El Diamante.
José moving cherries as they dry.
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