BORBON PASSIFLORA

BORBON PASSIFLORA
BORBON PASSIFLORA
BORBON PASSIFLORA
BORBON PASSIFLORA
BORBON PASSIFLORA
BORBON PASSIFLORA
BORBON PASSIFLORA
BORBON PASSIFLORA
BORBON PASSIFLORA
BORBON PASSIFLORA
BORBON PASSIFLORA
BORBON PASSIFLORA
CATEGORY 
 Innovation
VARIETY 
Borbon
PROCESS 
Semi-Washed
ALTITUDE 
1.650 - 1.750 m
FARMER
 Marlon Rojas


FARM  
 La Reserva
REGION
Huila
MUNICIPALITY  
 Pitalito - Palestina
PROFILE
Floral, lavender, lemon cheesecake, citric acid, orange, tangerine
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HISTORY: 
Marlon is a third-generation coffee farmer; his family has been involved in the world of coffee, from his grandfather to his uncles. A few years ago, in search of better opportunities, he became a professional commercial pilot. However, during one of his trips abroad, he realized that the true potential was in Colombia, specifically on his family’s farm. This discovery led him to dedicate himself to specialty coffee production, where he found his true calling.

His farm, “La Reserva,” is a family venture where Marlon works alongside his uncles. The farm is located in the municipality of Palestina, with an extension in Pitalito, in the Colombian region of Huila. There, they cultivate varieties such as Gesha, Bourbon, Pacamara, and Sidra. The expertise of his uncles, combined with his training in coffee cupping, production, and sales, has enabled him to create a product that meets high-quality standards.
PROCESS DESCRIPTION: 
The journey of Borbon Pasiflora begins with a meticulous handpicking process to ensure only the ripest cherries are selected. The cherries are carefully classified to remove impurities such as leaves, stones, or under-ripe fruits, guaranteeing top-quality coffee.

The pre-fermentation stage lasts for 24 hours, during which the cherries are left intact to allow their natural enzymes and sugars to begin unlocking the coffee's potential flavors. Following this, the cherries are depulped and semi-washed to remove the outer skin while retaining some mucilage, essential for the next transformative step.

The fermentation process takes place over 48 hours under anaerobic conditions in sealed tanks. During this stage, the coffee is submerged with fresh passion fruit, introducing a natural co-fermentation element. This innovative approach enhances the complexity and tropical character of the coffee, as the passion fruit’s organic compounds interact with the coffee’s natural sugars in the oxygen-free environment.

Drying takes place on raised beds over 15 days, where the coffee is carefully monitored to ensure even moisture evaporation and preservation of its intricate flavors. The slow drying process also locks in the tropical and floral notes introduced during fermentation. Finally, the coffee undergoes a 15 day stabilization period in a dark room. This timeout ensures the beans achieve the ideal moisture level, harmonizing their flavors and enhancing shelf life.

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