Yellow Bourbon by Ezequiel Gomez

Yellow Bourbon

Yellow Bourbon is a natural mutation of the Bourbon variety, where its distinct yellow cherries set it apart from the more common red variety. This varietal retains the sweetness and complexity of its Bourbon lineage while often exhibiting a brighter acidity and a delicate, fruit-forward profile.

'Honey'

This is a processing method where the coffee fruit is removed but all the sugars (mucilage) are left on the seed during the drying phase. There are varying degrees of the honey process, where producers may leave more or less of the sugars on the coffee seed during drying, resulting in differing taste profiles. 

How this coffee was processed:

Coffee cherries are harvested, and fermented with the fruit on for 24 hours. The fruit is then removed and fermented for an additional 100 hours. The coffee is then dried for 12 days.

Ezequiel Gomez

Ezequiel Gomez, a second-generation coffee grower, started dedicating himself to producing coffee as he saw consistent and quality results from his land.

Finca La Esperanza

La Esperanza farm has 20 hectares, of which five are coffee plantations of 10,000 trees of Yellow Colombia, Caturra, and Yellow Bourbon varieties. 4 hectares of his farm are a natural reserve over the Juanambu canyon that protects around 20 species of native trees from the area.