COLOMBIA BOURBON WONDER NATURAL

Alexander Vargas is a coffee farmer from Huila, Colombia. After working for a number of years as a coffee picker, Alexander and his wife acquired La Piragüa, a farm in the Los Olivos area, within the municipality of Palestina, in the Colombian region of Huila. Since then they have committed to producing specialty coffees including Gesha, Bourbon, and Caturra. Alexander has been a finalist in the prestigious Cup of Excellence (Colombia) awards four times since 2020.

The quality of the coffee grown on this farm stems from several unique aspects of the production process, including the altitude of the crops (1850 MASL), the genetics of the varietals, the selection and care of the coffee cherries, and the fermentation processes.

His dream is to establish a coffee processing center, continue learning, and pass on his knowledge to his children so they can carry on the legacy.

The process for Bourbon Wonder begins with the careful harvest of ripe striped bourbon cherries, followed by a two-step selection process. The cherries are first floated to remove defects and then manually sorted to ensure only the highest quality cherries are used.

Next, the cherries undergo a 60-hour anaerobic fermentation in sealed tanks, developing complex and rich flavors. After fermentation, the coffee is sun-dried on canopies for 15 to 20 days, with daily shaking to ensure even moisture distribution. Once drying is complete, the coffee is stabilized under tarps in a dark room for 30 days, allowing the flavors to mature.

This is our first striped bourbon varietal and we are blown away by the sweetness of this coffee. It is juicy and refreshing, definitely one of the most crushable coffees we have.