Artisan-Crafted Specialty Coffee

Fruited tones are evident in this Bourbon coffee, resolving to a juicy, dark berry-toned cup, with spice accents and a slight winey note in the nose. Scoring 88.2 points, it delivers a layered, syrupy-sweet cup with nuanced brightness and medium body. A versatile, approachable microlot that highlights Colombia’s high-altitude Bourbon expression.

Bright red and dark berries dominate the lighter roasts, evolving into prune, dark cocoa, and molasses as the roast deepens. Medium roasts develop subtle spice and winey qualities, all while maintaining clarity, balance, and syrupy sweetness. This wet-processed Excelso Bourbon presents a clean, layered cup with refined fruit-forward character.

Micro-Roasted to Order | NET WT 12 OZ (340 G)

The Farmer Details
Sourced from multiple small farms in Colombia’s Huila Department — including towns like Pitalito, Timaná, Palestina, Oporapa, and Saladoblanco — planted between 1,600–1,950 m above sea level. Each farm is small-scale, typically less than 5 acres, and processes coffee individually or in small neighbor-shared wet mills. Pulped and fermented for 25–30 hours in tanks, the beans are then carefully dried indoors on covered patios for 2–3 weeks to preserve clarity, sweetness, and fruit-forward complexity. Bourbon varietals are cultivated with attention to cup balance, producing nuanced, layered coffees with syrupy texture.

Roast Levels & Flavor Profiles
Light-Medium Roast — Juicy and bright with syrupy red fruit, fresh strawberry, and subtle winey notes. A hint of spice tea and gentle raw sugar sweetness round out the cup, finishing clean and lively.

Medium Roast — Smooth, balanced, and fruit-forward, featuring dark berries, plum, and prune alongside mild cocoa undertones. Syrupy body and delicate spice develop on the finish for a harmonized, sweet cup.

Medium-Dark Roast — Rich and rounded with pronounced prune, dark cocoa, and molasses notes. Spice accents become more prominent, providing warmth and depth, while the cup retains a refined fruit clarity beneath the deeper roast profile.

For precise grind sizes tailored to each brewing method, along with step-by-step instructions, please refer to my full Brewing Guide.

The Coffee Details
Origin — Colombia (Renowned for high-altitude estates producing world-class, specialty-grade coffees)

Region — Huila towns of Pitalito, Timaná, Oporapa, Palestina, and Saladoblanco (High-altitude zones delivering clarity and layered fruit sweetness)

Altitude — 1,600–1,950 m (Promotes slow bean maturation, bright acidity, and syrupy body)

Processing — Wet Process (Expertly washed to enhance sweetness, clarity, and refined flavor notes)

Drying Method — Covered Sun-Dried (Meticulously dried to perfection, preventing defects and preserving nuance)

Cultivar Detail — Bourbon (Classic varietal prized for fruit-forward sweetness, balanced body, and complexity)

Grade — Excelso (Top commercial grade recognized in Colombia)

Screen Size — 15–17 (Uniform medium-large beans for consistent roasting and optimal extraction)

Appearance — 0.0 Defects Per 12 OZ (340 G) Bag (Competition-grade quality, flawless, exceptionally clean)

Cupping Score — 88.2 Points (Sweet, bright, and well-balanced cup with syrupy clarity and layered fruit)

Farm Gate Certified — Coffee purchased directly from the farm or producer, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality

Storage Method — 2x Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)

Resting Period — Whole bean rests best 7–10 days post roast; ground coffee can be opened upon delivery

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