Colombia Washed Yellow Bourbon by Adrian Lasso – Single Origin Espresso Roast

Colombia Washed Yellow Bourbon by Adrian Lasso

Body: Full
Acidity: Medium
Process: Washed
Dose: 22g
Extraction: 24-26 seconds

Tasting Notes:  A bright cup with notes of fresh florals, clove, lavender, and lime up front. A silky-smooth body and balanced lime acidity carries through to a lemonade, orange, and toffee finish.

Background:  The Colombia Washed Bourbon is an exceptional coffee that combines traditional cultivation with innovative processing techniques to produce a remarkable flavour profile. The bourbon variety, originating from the Bourbon Island and introduced to Brazil in the late 1800s, has since spread throughout the Americas. This coffee is cultivated with meticulous care, ensuring that each step of the process contributes to the final product’s unique characteristics.  The cherries undergo a detailed and sophisticated processing method beginning with careful selection and classification. Initially, the cherries are washed and oxidised for 24 hours. They are then de-pulped and placed in plastic bags for anaerobic fermentation for 60 hours. This anaerobic fermentation is abruptly interrupted by quenching, which involves immersing the cherries in hot water (50°C) followed by cold water (20°C) for 30 minutes. This rapid cooling technique is critical as it helps fixate the volatile compounds released during fermentation by opening the pores in the beans and preserving their unique profile.  After the fermentation and quenching processes, the coffee undergoes a drying method known as Pristine Precision Drying. The beans are dried in a hermetically sealed stainless-steel dehumidifier until they reach an optimal humidity level of 11%. This drying process takes approximately 36 to 40 hours and ensures that the beans retain their high quality and intricate flavour profile. The coffee is then stabilised for one week to further enhance its flavours and prepare it for consumption.  The flavour profile of the Washed Bourbon is enriched by the LAB (Lactic Acid Bacteria) fermentation, which imparts a rich, creamy texture and overall sophisticated profile. This process results in a multi-dimensional taste experience that combines creaminess and cultured nuances with exceptional depth.

N.B. Our Single Origin Espresso roasts are roasted for black based coffees.