This is an exceptional Bourbon separation from a wonderful young couple. This is our first year working with Wilmer and Yenni, and the future is looking very bright for them! In the cup we find a lovely articulated berry acidity, peach blossom, and wildflower honey.
Hand-picked at peak ripeness. Floated to further remove defects. De-pulped on the day of harvest. Dry fermented in tile tanks for 30 hours. Dried until moisture content reaches 10.5%.
Wilmer and Yenni have been working in coffee their whole lives. In his 20's, Wilmer lived and worked in the United States for four years, during which time he was able to save enough money to return to Colombia and purchase La Loma. The couple eventually wants to start a family, but for now, they are continuing to focus on their farm and specialty coffee projects.
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 Today, in Latin America, Bourbon has largely been replaced by varieties that descend from it—notably Caturra, Pacas, Catuai, and Mundo Novo—although Bourbon itself it is still cultivated in El Salvador, Guatemala,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.