Sometimes you’re in the mood for a cup that’s sweet, well-defined, and full of fruity notes. That’s exactly what this fresh new arrival from the Colombian Ambera farm delivers. The Red Bourbon beans are roasted primarily for drip brewing and promise a very pleasant profile with low bitterness. Its cupping score of 86 points only confirms its high quality. Your senses will be delighted by a playful and clean flavor profile that opens with a light aroma of apple blossoms. The main flavor is then a distinctive peach jam, full of fruity juiciness and natural sweetness. The flavor profile is rounded out by a smooth finish with notes of powdered sugar. The result is an exceptionally drinkable and well-defined coffee that will delight you with its fruitiness and superb balance. An ideal choice for lovers of bright flavors.
This coffee originates at an altitude of 1,400–1,700 meters above sea level. The beans come from the picturesque Ambera farm, located in the Pitalito region of Huila province. This area lies right among the peaks of the majestic Andes and is one of the most active regions for growing specialty coffee in all of Colombia. The local cooler microclimate and mineral-rich volcanic soil create excellent growing conditions here. As a result, the coffee cherries can ripen more slowly, leading to the production of denser, higher-quality beans. The Huila region is known worldwide for its small family farms, where great attention is paid to careful cultivation and selective hand-picking. Thanks to this, we bring back clean flavor profiles with multi-layered fruitiness.
The coffee underwent a very interesting processing method. It is a natural (dry) process enriched by co-fermentation with fresh peaches. Farmers in the Pitalito region are known for their willingness to experiment with innovative fermentation techniques, while at the same time ensuring that the resulting flavor profile remains completely clean and distinct. During processing, the harvested cherries are fermented together with peaches, which imparts an additional layer of flavor to the beans without compromising the natural character of the Red Bourbon variety. The subsequent slow drying ensures that the coffee stabilizes and develops its full sweetness. This is a beautiful example of how traditional methods can be sensitively adapted in new and modern ways without losing their original quality.