Bourbon Mora Silvestre Coffee
Bourbon Mora Silvestre
Producer: Marlon Rojas Pérez
Farm: La Reserva – Huila (Pitalito - Bruselas)
Aromatic notes:
Red berries, rose tea, drink with notes of blackberry, floral, lime, ripe fruit, plum and blueberries
Origin
Colombia
Department
Huila (Pitalito- Bruselas)
Farm
La Reserva
Altitude
1.720 MASL
Producer
Marlon Rojas Pérez
Species
Arabica
Variety
Bourbon Mora Silvestre
Process
Washed Co-Fermented
The husk and mucilage are separated from the fruit through pulping, and then a controlled co-fermentation is carried out with musts from wild blackberries typical of the region. This process enhances the aromatic and sensory notes of the coffee without masking its natural profile.
Fermentation
Cherry and Mucilage
The coffee is fermented submerged in the cherry for 96 hours. Afterwards, it is pulped and undergoes a second fermentation in mucilage for an additional 48 hours in fermentation vats alongside wild blackberry must.
Drying
Solar in African beds
Finally, a slow solar drying process is carried out for approximately 15 days to ensure stability, cleanliness, and uniformity in the grain.
Packaging
Jute sacks with GrainPro
GrainPro type bag plus jute bag to better preserve the quality and stability of the coffee during transport.
Available presentations
35 kg & 70 kg
Harvest
Manual