FLORAL x BLACK TEA x STRAWBERRY
this yellow bourbon is super:
FLORAL
We received a sample of Yellow Bourbon. We didn’t expect anything and… suddenly it surprised us! You know we are very demanding with quality and surprising us is not easy. But Erika puts a lot of love into the field, the nutrition of her plants, and the post-harvest process is simply how it should be. 36h fermentation in cherry, 36h fermentation in mucilage. Then it is washed completely and ends up in an incredible coffee.
Its main notes are:
Floral. Black tea. Strawberry.
WE KNOW YOU LOVE COFFEE
Data about the floral:
- Varieties: Yellow Bourbon
- Origin: Planadas, Tolima
- Coffee Grower: Erika Yaguara
- Farm: Experimental
- Process: washed
- Drying on patio, finished with mechanical drying
Our commitment
Each bag of coffee carries two commitments from Desarrolladores de Café.
On one side are the people producing the coffee: coffee growers who almost always get up before dawn to give us the best their farm can offer: the best possible quality. We cup every lot to ensure its quality.
On the other side is you: we commit to roast each batch with the greatest care to highlight the best attributes in the cup. Do not hesitate to contact us to ask for the cupping notes of each batch. We always cup.
Excellent coffees, because good is not enough.
The protagonist of the floral is:
erika yaguara
Erika Yaguara is both a teacher and coffee producer, dividing her time between the classroom and her farm, Experimental Farm. While she educates children during the day, she spends her afternoons improving coffee production through systematic trials and process refinement. Her farm is a testing ground for different coffee varieties, fermentation techniques, and drying methods.
The coffees produced by Erika are grown without using agrochemicals.
And why is it floral?
For this particular lot, we decided with Erika to perform a medium-intensive washed process. The harvest of varieties that mature in yellow presents challenges, as it is harder to judge the optimal ripeness point.
After manual picking, the cherries undergo flotation to remove immature and defective fruits before being placed in blue tanks for 36 hours of oxidation. Once depulped, the beans, still covered with mucilage, return to the tanks for an additional 36 hours of fermentation.
The final step is an intense washing to maintain clarity in the cup.
Because of the genetics and Colombian soils.
Guide to enjoy the floral in:
THE PEELER
- 30g of coffee with medium-coarse grind
- 500g in two pours 60g, 500g
- 94 °C
- 3 minutes
ESPRESSO
- 18g of coffee fine grind
- 62g Espresso
- 92 °C
- 25-27 seconds
We are working on a video.
