Origin: Colombia, Magdalena
Variety: 100% Red Bourbon
Altitude: 1800-2100 MASL
Process: Hybrid Washed/Anaerobic
- Red-wine Body
- Ripe Red Fruits
- Banana Bread
About This Coffee:
Specialty producers in Colombia are victims of the success of the broader Colombia coffee market. Colombian coffee quality is generally very high because of good genetics, growing conditions and processing. This has unfortunately left specialty drinkers feeling bored with Colombian coffees.
This specimen comes from the village of Normandia in Magdalena. While we call this coffee and anaerobic, its a bit of hybrid. The coffee is first fermented inside the cherry for 18 hours then it gets 36 hours of anaerobic fermentation. This is an exceptional coffee and we are excited to work with this farm in the future.
*Our preferred brewing method for this coffee is Chemex with a 1:15 coffee to water ratio