BORBON RAYADO

BORBON RAYADO
BORBON RAYADO
BORBON RAYADO
BORBON RAYADO
BORBON RAYADO
BORBON RAYADO
BORBON RAYADO
BORBON RAYADO
BORBON RAYADO
BORBON RAYADO
BORBON RAYADO
BORBON RAYADO
CATEGORY 
 Innovation
VARIETY 
Striped Borbon
PROCESS 
Washed
ALTITUDE 
1.650 - 1.750 m
FARMER
 Marlon Rojas


FARM  
 La Reserva
REGION
Huila
MUNICIPALITY  
 Pitalito - Palestina
PROFILE
Plum, dark chocolate, vanilla, raspberry, strawberry, malt
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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 process starts with a meticulous manual selection, removing leaves, rocks, and underripe cherries to ensure only the best coffee cherries proceed. Once selected, the cherries undergo a 12-hour aerobic pre-fermentation in plastic tanks, where they are submerged in lixiviates (a rich dough made with the by-product of coffee cherries, sugars, fruits, and microorganisms). This step intensifies the development of sweet, fruity notes before moving on to further fermentation.

After pre-fermentation, the cherries are placed in an anaerobic fermentation environment with a relief valve for 48 hours, with pH levels closely monitored to ensure consistent quality. This controlled environment enhances the Striped Borbon’s flavor complexity. Following fermentation, the coffee is thoroughly washed, ensuring the removal of any remaining mucilage and preparing the beans for the drying process.

The coffee then dries on African beds for 12 to 18 days, with the sun providing a natural and even drying that preserves the beans' delicate flavors. Finally, the beans are placed under tarps for 30 days of stabilization, allowing the flavors to mature and reach their full potential.

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