BORBON WONDER

BORBON WONDER
BORBON WONDER
BORBON WONDER
BORBON WONDER
BORBON WONDER
BORBON WONDER
BORBON WONDER
BORBON WONDER
BORBON WONDER
BORBON WONDER
BORBON WONDER
BORBON WONDER
BORBON WONDER
BORBON WONDER
CATEGORY: 
 Microlots
VARIETY :
Striped Borbon
PROCESS: 
Natural
ALTITUDE: 
1.850 m
FARMER:
 Alexander Vargas

FARM:  
 La Piragüa
REGION:
 Huila
MUNICIPALITY:  
 Palestina
PROFILE:
Brown spices, Cinnamon, Cardamom, Malic acid, Red apple, Milk chocolate, Winey
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AVAILABLE ON SPOT

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
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HISTORY: 
Alexander has been involved in coffee production for much of his life. After several years of hard work as a coffee picker, he and his wife decided to acquire the "La Piragüa" farm and embarked on their journey as specialty Colombian coffee producers. They started by cultivating Striped Borbon and later planted other varieties such as Gesha, Java, Pink Borbon, and Caturra.

"La Piragüa" farm is in the Los Olivos area, within the municipality of Palestina, in the Colombian region of Huila. The quality of the coffee grown on this farm stems from several unique aspects of the production process, including the altitude of the crops (1,850 m), the genetics of the varietals, the selection and care of the coffee cherries, and the fermentation processes.

His dream is to establish a coffee processing center, continue learning, and pass on his knowledge to his children so they can carry on the legacy.
PROCESS DESCRIPTION: 
The process for Borbon Wonder begins with the careful harvest of ripe Stripe Borbon cherries, followed by a two-step selection process. The cherries are first floated to remove defects and then manually sorted to ensure only the highest quality cherries are used.

Next, the cherries undergo a 60-hour anaerobic fermentation in sealed tanks, developing complex and rich flavors. After fermentation, the coffee is sun-dried on canopies for 15 to 20 days, with daily shaking to ensure even moisture distribution. Once drying is complete, the coffee is stabilized under tarps in a dark room for 30 days, allowing the flavors to mature.

This careful process results in a coffee with a flavor profile featuring notes of brown spices, cinnamon, cardamom, malic acid, red apple, milk chocolate, and a winey finish, showcasing the distinct qualities of the Stripe Borbon variety.
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