This is a fun 100% Bourbon micro lot from a producer that we will be releasing three different variety separations from. In the cup this coffee presents sweetness forward, is a full and complete profile of red fruit, soft yet articulate acidity, and has a fudge-like mouthfeel and sweetness.
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Washed three times in clean water. Dried on raised beds for 16 days.
Isaias is a talented and experienced specialty producer. He is a third-generation coffee producer that works this farm with his father, brother, and nuclear family. It is extremely exciting to have the opportunity to work with three different varieties from the same farm, and this only exists because of the dedication of such producers and the vision of our exporting partners. Projects such as this are one of the many reasons why we love the region of Santa Bárbara, and our partnership with San Vicente. The ability to do fun and creative things with lot separation is truly remarkable, and really allows us the opportunity to explore the possibilities of coffee production. This partnership with the the mountain of Santa Bárbara and San Vicente continues to be one of our main philosophical coffee buying commitments, and we will continue to work very hard to develop such partnerships in order to support this very special region as much as we can.
Bourbon is the most famous of the Bourbon-descended varieties. It is a tall variety characterized by relatively low production and excellent cup quality, but is susceptible to all the major coffee plant diseases. In the early 1700’s French missionaries carried Bourbon from Yemen to Bourbon Island (now Réunion), giving it the name it has today. The variety spread to other parts of the world beginning in the mid-1800’s as the missionaries moved to establish footholds in Africa and the Americas. Today, in Latin America, Bourbon has largely been replaced by varieties that descend from it—notably Caturra, Pacas, Catuai, and Mundo Novo—although Bourbon itself it is still cultivated in El Salvador, Guatemala, Honduras, and Peru.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.