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Green apple, white chocolate, grapes complex body.

ORIGIN:
TOLIMA
PROCESS:
ANAEROBIC NATURAL
VARIETY:
RED BORBON
ALTITUDE:
1500 MT
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SACO BORBON MARTA RUBI .png

PROCESS

New process natural, 60 hours of anaerobic fermentation in stainless steel tanks, intermittent dried at the sun for a total of 35 days and finished mechanically, stored for 2 months in grain pro for optimum maturation.

FARM:
EL  VERGEL
TRAIL:
PIEDRA GRANDE
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PRODUCER

ELIAS AND SHADY BAYTER

HISTORY

This Red Borbon is one of the most remarkable coffees produced ar EL VERGEL, implemented by the hand of Martha the owner of the estate, who manage to build a team of women, specialized in picking this micro-lot located next to the washing station so they would not have to carry the coffee bag a long walk. ​Planted in 2016 with a quantity of 5.500 plants, this micro lo has been one of the best of the estate to experiment with processing, and since 2018, when the WOMEN PROJECT was started with 8 women; nowadays more than 15, the quality just keeps improving thanks to the highly accurate detailed picking by the group, which provides with an outstanding 95% of mature cherries every harvest.

 

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