Colombia Huila Yellow Bourbon Double Fermentation

Yellow bourbon is increasingly rare just about anywhere but especially so in Colombia. 

This coffee gives us a glimpse into varieties that used to be popular to grow in the country but have since been phased out in favor of hardier options.

Colombia Huila Yellow Bourbon Double Fermentation comes from an assortment of small farms in Huila – arguably Colombia’s best-known department for small coffee production. The region’s dense population of knowledgeable farmers, warm and subtropical forests, high elevations and microclimate diversity have sustained Huila as one of specialty coffee’s beloved regions. 

This yellow bourbon coffee was hand-picked and fermented first in its whole cherry for 18-40 hours (depending on each grower’s immediate climate). This helps develop uniquely tart and expressive aromatic compounds and acidity in the final coffee product.   After this first cherry fermentation, the coffee is depulped and fermented once again – giving us the “double fermentation” title. This additional fermentation has the potential to draw out an entirely different spectrum of flavors. 

This coffee is a light roast with notes of cherry and chocolate.