GENIUS BORBON

New process natural , 84 hour of CM fermentation in stainless steel tanks with Lixiviates, intermittent dried at sun for a total of 35 days and finished mechanically, stored for 2 months in grain pro for optimum maturation.

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Red Borbon

Altitude

1.500 MT

CM with Lixiviates

New process natural , 84 hour of CM fermentation in stainless steel tanks with Lixiviates, intermittent dried at 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 ar El Vergel, implemented by the hand of Martha the owner of the estate, who manage to build a team of women, specialized on picking this microlot 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 estate to experiment with proccessing, and since 2018, when the WOMEN PROJECT was started with 8 women ; now a days more than 15, the quality just keep improving thanks to the highly accurate detailed picking by the group, which provides with an outstanding 95% of mature cherries every harvest.