Colombia • Red Bourbon
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OriginLa Esperanza, San Adolfo, HuilaColombia
Where a coffee grows sets what it can taste like before anyone touches it. Rainfall, soil, temperature swing between day and night, and which varieties survive locally are all fixed by the place. Two farms an hour apart can produce coffees you'd never guess were related.
Grown byJhon RodríguezFinca Río Negro
Almost every decision that determines quality is made on the farm: when to pick, how ripe, whether to sort, how long to ferment, when to stop drying. Naming the producer is the difference between buying a coffee and buying from someone. It also means the premium has somewhere specific to land.
VarietyRed Bourbon
Variety is the genetics, and it sets the ceiling. A Gesha grown well can do things a Castillo cannot, at the cost of yield and disease resistance. Most growers are choosing between a variety that tastes better and one that keeps the farm solvent, which is worth knowing when you see an unusual one on a bag.
ProcessAdvanced washedAnaerobic
Process is what happens to the cherry between picking and shipping, and after variety it's the largest single lever on flavor. It decides how much of the fruit reaches the seed and how much fermentation shapes the cup. It's also where the most intervention happens, which is what our processing character scale is measuring.
Elevation1,700 masl
Higher is colder, and cold slows ripening. Cherry that takes longer to mature builds more sugar and more acid, and the seed comes off the tree denser. That density is what survives roasting as brightness and structure. Above about 1,800 meters the tradeoff is yield, which is why high-grown coffee costs more.
Harvest2026
Green coffee is agricultural and it ages. A lot from the current harvest tastes brighter and more defined than the same coffee a year on, which fades toward flat and papery. The harvest year tells you how fresh the green was before we ever roasted it.
Imported byKnow Where CoffeeColombia
Someone has to buy the lot, get it milled, containerized, shipped and cleared, and carry the cost in between. A good importer keeps a small lot separated instead of pooling it into a regional grade, which is the only reason a single farm's coffee ever reaches a roastery our size with its name still attached.
How this lot was made
Cherries were picked at full ripeness, floated to remove underripes and defects, then washed in 50°C water. They were depulped with a measured amount of mucilage left behind as fuel, then sealed in anaerobic tanks with a defined inoculant.
Through the entire ferment, Jhon tracked four numbers: Brix for remaining sugar, pH for acid development, total dissolved solids for mucilage breakdown, and electrical conductivity as a confirming signal. He pulled the tank when the readings hit target, then arrested fermentation with a 35°C wash.
Drying took eight to twelve days in the sun, down to a moisture content between 10 and 11.5 percent. The parchment then rested in sacks on pallets, off the ground, while moisture equilibrated through the bean.
