Yellow Borbon

This Yellow Borbon is a magnificent representation of the yellow varieties and that high concentration of sweetness in the cup, through this coffee you will feel like having a dessert that comes from the variety itseld combined with a clasic natural aerobic process

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Yellow Borbon

Altitude

1.500 MT

Natural process

This Yellow Borbon, its a clasi Natural process, this time with a short fermentation period of 48 hours which helped us to developed some fruity flavors but at the same time mantaining a high sweetness in the cup! this coffee was dried completely in mechanical silos for a period of 8 days, and stabilized in Grain Pro bags for 35 days before milling

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

El vergel

Elias and Shady Bayter Vergel State This Red Borbon is one of the most remarkable coffees produced at El Vergel State, implemented by the hand of Martha the owner of the state, who manage to build a team of women, who specialized in picking this micro-lot 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 state to experiment with processing, and since 2018, when the women Project was started with 8 women; nowadays more than 15, the quality just keeps improving thanks to the highly accurate detailed picking by the group, which provides with an outstanding 95% of mature cherries every harvest.