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This beautifully processed Red Bourbon was grown by Milton Sanchez at his farm, La Cumbre, and then delivered to Jorge Rojas, who processed it at La Roja in Planadas. Jorge began in coffee at the age of 12 after his father’s passing, when he and his mother took on the responsibilities of the family farm. Now, 25 years later, Jorge is recognized as an exceptional producer highly skilled in processing, even buying lots from his neighbors (like this one) to process at for himself.
Processing begins after being received by Jorge: the Red Bourbon cherries are fermented anaerobically for 24 hours before being depulped and transferred into new tanks for another 36 hours of anaerobic fermentation, this time only in mucilage. After both fermentations were finished, the coffee was dried in its mucilage (honey process) using a mechanical dryer. The 200-hour drying routine used was designed to imitate sun drying by only turning on the dryer for 8 hours each day.
AGRICULTURE INFO
Grown by Milton Sanchez and processed by Jorge Rojas at his farm, La Roja, in Planadas, Colombia
A honey process, with a 24 hour anerobic fermentation in cherry, followed by a 36 hour anaerobic fermentation in mucilage.
Solely a Red Bourbon.
Grown at an altitude of 1950 Meters (6395 Feet).
Harvested in June 2025.
FLAVOR PROFILE
Conveyed broadly on the bag as “Capri Sun, Berries, Chocolates, Nuanced“
