BORBON MARTA RUBI
BORBON MARTA RUBI - Forest Coffee

BORBON MARTA RUBI

Intense aromas of red fruits and chocolate, with strong notes of tropical and red fruits, combined with a silky body and malic acidity with a long aftertaste.
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INFORMATION

PROCESS

HISTORY

ORIGIN

Origin

Tolima 
VARIETY

Variety

Red Borbon  
ALTITUDE

Altitude

 1.500 MT 

 Natural Anaerobic 

 New process natural, 60 hours of anaerobic fermentation in stainless steel tanks, intermittent dried in sun for a total of 35 days and finished mechanically, stored for 2 months in grain pro for optimum maturation.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Elias and Shady Bayter 

Vergel State 
This Red Borbon is one of the most remarkable coffees produced at El Vergel State, implemented by the hand of Martha the owner of the state, who manage to build a team of women, who specialized in picking this micro-lot located next to the washing station so they would not have to carry the coffee bag a long walk. ​Planted in 2016 with a quantity of 5.500 plants, this micro lo has been one of the best of the state to experiment with processing, and since 2018, when the women Project was started with 8 women; nowadays more than 15, the quality just keeps improving thanks to the highly accurate detailed picking by the group, which provides with an outstanding 95% of mature cherries every harvest. 
8X2A3847

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