Colombia, Falcon Bourbon

Description
Origin: Colombia
Region: Valle Del Cauca
Process: Yellow Honey Anaerobic 50hrs with Gesha Lixiviates
Varietal: Yellow Bourbon
Altitude: 1750 – 1810 M.A.S.L
Notes: Granadilla, Pistachio, White Wine, Caramel, Dark Cherry

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Mama's Notes
This Yellow Bourbon coffee undergoes a Yellow Honey process with 50-hour anaerobic fermentation, incorporating gesha lixiviates for enhanced complexity. Fermentation is temperature-controlled, and drying is a combination of natural and mechanical silo drying, keeping temperatures below 40°C to stabilize water activity and reduce bitterness.

Originally from Yemen, Bourbon has adapted well to different terroirs. This micro-lot, grown at 1680–1810 m.a.s.l., develops tropical fruit notes, vibrant acidity, and an elegant body, with careful processing to enhance its depth of flavor.

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Brewing Guide
Brew Type: Espresso
Dose: 20g
Yield: 20 - 25g
Brew Time: 25 - 35s

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Brew Type: V60 Filter
Dose: 16g
Yield: Blooming 30g for 30sec , total yield of 240g
Brew Ratio: 1:16
Brew Time: 2mins30sec - 3mins
Water Temperature: 93 degrees

We normally use a 5oz cup, double-shot espresso for all our coffees.
*for best results, use un-homogenized/fresh milk

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100% Arabica
100% Natural Coffee Bean