BORBON ROJO

BORBON ROJO
BORBON ROJO
BORBON ROJO
BORBON ROJO
BORBON ROJO
BORBON ROJO
BORBON ROJO
BORBON ROJO
BORBON ROJO
BORBON ROJO
BORBON ROJO
BORBON ROJO
CATEGORY 
 Innovation
VARIETY 
Red borbon
PROCESS 
Washed
ALTITUDE 
1.650 - 1.750 m
FARMER
 Marlon Rojas


FARM  
 La Reserva
REGION
Huila
MUNICIPALITY  
 Pitalito - Palestina
PROFILE
Candy, cherry, creamy body, jamaica flower, maple syrup, strawberry
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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 begins with selection by floating removing leaves, rocks, and underripe cherries to ensure only the best coffee cherries proceed. Following this initial stage, cherries undergo a 12-hour aerobic pre-fermentation in bags, allowing the coffee cherries to start developing complex flavors.

The first stage of fermentation takes place in sealed plastic tanks under anaerobic conditions for 56 hours, allowing the cherries to further develop rich and layered flavors. Next, the cherries are depulped and enter a second anaerobic fermentation in their mucilage for 12 hours. During this stage, a mosto of red fruits enhanced with sugar is added, allowing the coffee to absorb a unique sweetness. When the coffee reaches a temperature of 40°C, it is carefully washed to remove any remaining microorganisms, ensuring a clean yet intense flavor profile.

For the drying process, the coffee is placed on African drying beds for 12-18 days, where the beans are dried under the sun to the perfect moisture level. This natural drying method enhances the beans' flavors while preserving their integrity. After drying, the coffee undergoes 30 days of stabilization in tarps, allowing the flavors to fully mature and harmonize.

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