Colombia

Las Margaritas - Bourbon Washed

A juicy but soft coffee, with sweet apricot and grape skin complexity backed up by a deep honey sweetness.
  • From our long-term partners at Cafe Granja La Esperanza.
  • A light and juicy rendition of the Las Margaritas Red Bourbon.
  • Whole Bean Coffee - 250g (8.8oz) / 1000g (35.2oz)
  • Omni-roast (roasted for use as filter and espresso).
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 21st of May.

Expect notes of:

Grape

Apricot

Honey

Flat rate shipping

Worldwide rates $7.6 / €6.7
Denmark from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above
500 DKK (€67.00 / $76.50)*

WE ONLY SHIP FRESH ROASTS

Shipping from the roastery
Tuesday and Thursday

Colombia

Las Margaritas

This is our second release of many this season from our distinguished friends at Cafe Granja La Esperanza, in the Cauca Valley of Colombia. We have built our relationship around competition coffees, spectacular experimental fermentations of exotic varietals, but they also apply their expertise and passion to more ordinary varietals, with some of the most consistent and delicious results we have tasted. This coffee is of the ubiquitous Bourbon varietal, commonly seen across Central and South America.

Bourbon as it looks today is descended from the same small set of varietals taken out of Ethiopia and cultivated in Yemen in the 1600’s. This creates somewhat of a genetic ‘bottleneck’ for coffee, moving from incredibly diversity within Ethiopia, to almost 98% of coffee production in Latin America comprising of plants descended from just two varieties, Bourbon and Typica. These were the first ever cultivated coffee varietals, isolated from wild growing coffee in Ethiopia, and slowly used to populate the coffee growing lands of Yemen, India, and then the New World as it was colonised by Europeans. Bourbon arrived in Latin America from Yemen via the French Island of Réunion, at that point known as Bourbon. Today bourbon is popular for its sweet and round cup, and versatility in terms of growing conditions. However, in recent years it has begun to be superseded by new hybrid varietals, which can yield higher and are more resistant to disease.

Varietal

Red Bourbon

This lot of Red Bourbon has been grown on La Granja’s Las Margaritas farm, one of their four located throughout the Cauca Valley. With altitudes of up to 1800 masl, this is one of the highest farms in the valley, with a whole 34 hectares of coffee trees perched on a steep mountainside. There are various varietals planted here, including Geisha, and the Sudan Rume we have shared several times in the past. This means there is a need to handpick the entire farm, exotic and ordinary varietals alike. Although the Bourbon tree is not quite so rare or delicate as some of the other varietals grown at Las Margaritas, it is treated with the same care and attention, and the cherries are sorted and fermented under the same exacting conditions. For this washed lot, the aim was a clean and sweet representation of Bourbon, unveiling the inherent characteristics of the varietal. To this end, the coffee was depulped without water and fermented in mucilage for between 17 and 20 hours, depending on conditions. Water is a precious resource high in the Cauca Valley, so Granja work hard to reduce their demand by using this alternative washed process. After fermentation, the remaining mucilage is removed mechanically, and the cherries dried in mechanical driers to a moisture content of 11%.

This lighter edition of the Las Margaritas washed Bourbon showcases a clean citrus acidity of grapefruit, typical of high-grown Colombian coffees, contrasted alongside a round body, heavy sweetness and aromas of chocolate and vanilla, more typical of the Bourbon varietal.

Technical
Data

Farm Las Margaritas
Region Cauca Valley
Altitude 1600 masl
Varietal Red Bourbon
Process Fully Washed
Harvest January 2019

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.

Click here to be notified by email when Las Margaritas - Bourbon Washed becomes available.

Kr. 139,00




A juicy but soft coffee, with sweet apricot and grape skin complexity backed up by a deep honey sweetness.
  • From our long-term partners at Cafe Granja La Esperanza.
  • A light and juicy rendition of the Las Margaritas Red Bourbon.
  • Whole Bean Coffee - 250g (8.8oz) / 1000g (35.2oz)
  • Omni-roast (roasted for use as filter and espresso).
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 21st of May.

Expect notes of:

Grape

Apricot

Honey

Flat rate shipping

Worldwide rates $7.6 / €6.7
Denmark from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above
500 DKK (€67.00 / $76.50)*

WE ONLY SHIP FRESH ROASTS

Shipping from the roastery
Tuesday and Thursday

Colombia

Las Margaritas

This is our second release of many this season from our distinguished friends at Cafe Granja La Esperanza, in the Cauca Valley of Colombia. We have built our relationship around competition coffees, spectacular experimental fermentations of exotic varietals, but they also apply their expertise and passion to more ordinary varietals, with some of the most consistent and delicious results we have tasted. This coffee is of the ubiquitous Bourbon varietal, commonly seen across Central and South America.

Bourbon as it looks today is descended from the same small set of varietals taken out of Ethiopia and cultivated in Yemen in the 1600’s. This creates somewhat of a genetic ‘bottleneck’ for coffee, moving from incredibly diversity within Ethiopia, to almost 98% of coffee production in Latin America comprising of plants descended from just two varieties, Bourbon and Typica. These were the first ever cultivated coffee varietals, isolated from wild growing coffee in Ethiopia, and slowly used to populate the coffee growing lands of Yemen, India, and then the New World as it was colonised by Europeans. Bourbon arrived in Latin America from Yemen via the French Island of Réunion, at that point known as Bourbon. Today bourbon is popular for its sweet and round cup, and versatility in terms of growing conditions. However, in recent years it has begun to be superseded by new hybrid varietals, which can yield higher and are more resistant to disease.

Varietal

Red Bourbon

This lot of Red Bourbon has been grown on La Granja’s Las Margaritas farm, one of their four located throughout the Cauca Valley. With altitudes of up to 1800 masl, this is one of the highest farms in the valley, with a whole 34 hectares of coffee trees perched on a steep mountainside. There are various varietals planted here, including Geisha, and the Sudan Rume we have shared several times in the past. This means there is a need to handpick the entire farm, exotic and ordinary varietals alike. Although the Bourbon tree is not quite so rare or delicate as some of the other varietals grown at Las Margaritas, it is treated with the same care and attention, and the cherries are sorted and fermented under the same exacting conditions. For this washed lot, the aim was a clean and sweet representation of Bourbon, unveiling the inherent characteristics of the varietal. To this end, the coffee was depulped without water and fermented in mucilage for between 17 and 20 hours, depending on conditions. Water is a precious resource high in the Cauca Valley, so Granja work hard to reduce their demand by using this alternative washed process. After fermentation, the remaining mucilage is removed mechanically, and the cherries dried in mechanical driers to a moisture content of 11%.

This lighter edition of the Las Margaritas washed Bourbon showcases a clean citrus acidity of grapefruit, typical of high-grown Colombian coffees, contrasted alongside a round body, heavy sweetness and aromas of chocolate and vanilla, more typical of the Bourbon varietal.

Technical
Data

Farm Las Margaritas
Region Cauca Valley
Altitude 1600 masl
Varietal Red Bourbon
Process Fully Washed
Harvest January 2019

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.

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