PEACHY BORBON

Yellow fruits and dried fruits, whit high sweetness and malic acidity, finishing with a medium but whole aftertaste.

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Yellow Borbon

Altitude

1.700 MT

Semi Washed

This coffee is produced by our dear friend Edier Perdomo, who is in charge of an amazing project on his farm La Union, in the Huila department! For this process, Edier put this second crop of his Yellow Borbon, through 72 hours of pre-fermentation in cherry, followed by 72 hours in mucilage, After this, then dried on raised beds for 12 days, and finishing the process with a mechanical drying in a silo.

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

Edier Perdomo

Buenavista

Edier is an amazing person, not only when it comes to coffee, but in every aspect! We had the pleasure to meet him in Pitalito, where he works next to Cesar, the professor who developed our Pink Borbon Creation project.He has been involved in coffee since his first thoughts as he said. He started his own project in the Vereda Chillurco back in 2014, and since then, he has been growing his genetic materials to have nowadays approximately 8 different varieties like Gesha, Java, Laurina, Yellow borbon, and others! Also, he started working focused mainly on processes in 2018, when he and Cesar decided to give the coffee processing industry in Huila a new face, which has certainly given amazing results, and this lot is what consistency, discipline, and always a smile in everything you do represents!