GENIUS BORBON

$720.00
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Size
  • 12 KG
VARIETY 
Red Borbon
PROCESS 
Carbonic Maceration with Lixiviates
ALTITUDE 
1.500 MT
PRODUCER
Elias & Shady Bayter
REGION
Tolima
MUNICIPALITY  
Fresno
FARM  
El Vergel Estate
PROFILE 
Dark chocolate, panela, strawberry, cream, tangerine, clove.
HISTORY: 
Say hello to the star of the show – our Red Bourbon, straight from the heart of El Vergel! Martha, the mastermind behind this coffee extravaganza, orchestrated a team of powerhouse women to handle the microlot next to the washing station. No more long walks with heavy coffee bags – just a smart, efficient operation.
PROCESS DESCRIPTION: 
Introducing the new “mosto processed” coffee, a delightful fusion of innovation and flavor. The coffee undergoes an extensive 84-hour fermentation in stainless steel tanks with lixiviates (from a Java fermented coffee), imparting an extra flavor kick. After the fermentation, it goes to a 35-day drying process, with intermittent exposure to the sun, creating a unique profile. Finally, it involves a mechanical drying station and to enhance the overall quality, it rests in grain pro storage for two months. Elevate your coffee experience with this flavor-rich journey, promising a finale that will undoubtedly leave you craving an encore.

What is lixiviates or mosto?

Lixiviates or mosto are by-products generated during the coffee fermentation process. They are liquids containing a microbial population, including bacteria and yeasts. Utilizing lixiviates in the fermentation process helps to reduce time and enhances the coffee, contributing to highlighting and adding greater complexity to its flavors.

How do we get lixiviates?

Lixiviates are produced during the fermentation process of a coffee in cherry, in which coffee undergoes dehydration, resulting in the generation of a liquid by-product that has a higher concentration of certain microorganisms that have developed the flavors during the fermentation.

How do we use lixiviates?

The liquid is collected at the end of the fermentation process and stored in a refrigerator at 3 degrees for 24 hours. To use it in other fermentation processes, we just add more water and sugar so the mosto (lixiviates keep growing).

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