YELLOW BOURBON – NATURAL ANAEROBIC FERMENTATION by OSCAR RESTREPO
NOTE: THIS COFFEE IS ROASTED ON DEMAND. ALLOW 5-7 DAYS FOR ROASTING TO BE SCHEDULED.
Farm: La Divisa
Producer: Oscar Restrepo
Elevation: 1,780 masl
Variety: Yellow Bourbon
Processing: Natural – ANAEROBIC FERMENTATION 720hrs
Sourced Through: HarvestTown Coffee
Tasting: Floral, berries, sweet mandarine, sugar cane, rose honey, balanced, silky body
Oscar is a 3rd generation coffee grower who took the management of the family farm several years ago while he was studying agronomy at university.
Oscar has always been passionate about the coffee process. He saw an opportunity to start experimenting with unconventional processing methods. Oscar has been focusing on the Natural process for selected micro-lots of the harvests. He has been able to achieve cupping scores above 86 points on the SCA (Specialty Coffee Association) scale and produces very complex and exceptional coffees with fruity and winey notes accompanied by medium acidity and body.
The hand-picking is done between 6 a.m. and 12 p.m. to take advantage of the sunlight.
The coffee is hand-picked and we pay some of our pickers a bit higher than normal with the only condition to pick exclusively the ripe cherries.
During the harvest period at La Divisa the picking takes place every 20 days, with this we allow the cherries to ripe properly thus obtaining a coffee with higher sugar levels.
The picking finishes at 12 pm and if the day is sunny and warm, it is put into water tanks for 2-3 hours in order to remove floaters.
Once floaters have been removed, the batch is put to dry on patios without fermentation. On the other hand, when the picking finishes but the day is cold and cloudy, the batch is put into fermentation tanks for 720 hours and after this period of time, the coffee is placed onto patios for drying. The drying process takes normally between 18 and 22 days.