Colombia - Red Bourbon (Thermal Shock Natural)

Name: Red Bourbon

Country: Colombia

Region: Acevedo, Huila

Varietal: Red Bourbon

Process: Thermal Shock Natural

Elevation: 1,780 MASL

Tasting Notes: Complex Fruits & Florals

We couldn’t pick just two or three tasting notes for this decadent Red Bourbon from Jhoan Vergara. This coffee delivers a burst of red fruits and florals with a creamy body. We’re tasting cherry, plum, pink lemonade, berry, panela sugar, red currant, black tea, strawberry, and red apple!

PROCESS DETAILS

Step 1: Floatation and manual selection of harvested cherries, only ripe beans are kept. Cherry oxidation for 60 hours at an average ambient temperature of 25°C, followed by thermal shock. Submerged fermentation for 80 hours in water and mossto from previous fermentations of the same variety.

Step 2: Drying begins in stainless steel dehumidifier equipment, which allows greater control over the coffee’s moisture loss. This equipment enables us to control variables and replicate drying curves. Being a dark and hermetically sealed room, it allows better quality control, reduces volatilization of terpenes and intrinsic coffee aromas, and prevents any type of external contamination that could affect the coffee’s quality.

Maximum drying temperatures do not exceed 38°C until reaching a final moisture content of 10%–11%.

Step 3: Storage in sacks (bags) and GRAINPRO bag.

Enjoy $5 flat rate shipping on your whole order. We still offer free local Redding area pickup.

Please note: We roast to order three times a week. Your order will ship as promptly as possible, with the freshest roast possible. You will receive a notification when your order has been shipped.

If you have any questions, please contact us at  orders@theorycoffee.com