FALCON BOURBON

Region: Valle Del Cauca

Farmer: Santiago Londono

Farm:Finca Manantiales

Altitude: 1750 – 1810 M.A.S.L

Process: Yellow Honey Anaerobic 50hrs with Gesha Lixiviates

Varietal: Yellow Bourbon

Farm’s Annual Rainfall: 1500 – 1800 mm

Picking: Selective recollection of ripe cherries

Fermentation: Yellow honey with anaerobic fermentation for 50 hours, adding gesha                               lixiviates from a gesha lot fermentation tank. Temperature controlled

Drying: Mixed natural and mechanical silo with control of temperature below 40C with                 resting steps to stabilized water activity, lowering chlorogenic acid presence,                   translating into low bitterness

Tasting Notes: Granadilla, Pistachio, White Wine, Caramel, Dark Cherry

BOURBON 

Yellow

Bourbon is well known in the world of specialty coffee, originally from Yemen. Managed to adapt to terroirs after many years of research. Yellow bourbon in micro-lots at 1680 to 1810 m.a.s.l. proved to be the best altitude and temperature conditions for these varieties. The yellow bourbon consists of tropical fruit notes with vibrant acidity and an elegant body. The bourbon process is Yellow Honey with anaerobic fermentation, where lixiviates from a gesha lot are added, aiming to accomplish more complex flavors of both varietis,, taking good care of the temperature as well as drying processes.