Colombia

Las Margaritas - Bourbon XO

Soft strawberries, an intense tinned prune sweetness, and a chocolate finish in this dessert-like coffee.
  • A heavier sweet rendition of the Las Margaritas Red Bourbon.
  • From our long-term partners at Cafe Granja La Esperanza.
  • Whole Bean Coffee - 250g (8.8oz).
  • 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:

Strawberry

Prune

Chocolate

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 However, in recent years it has begun to be superseded by new hybrid varietals, which can yield higher and are more resistant to disease.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 lot, the inspiration came from ‘barrel-aged’ coffee. After tasting coffee aged in a red wine barrel, the Granja team wanted to replicate this kind of heavy and complex profile without adding ingredients to the coffee, purely by using an innovative fermentation protocol. It was decided that a washed process would be used, to keep the clean acidity present, but use a very long fermentation to add to the intensity of the heavy fruit notes. The coffee is processed very similarly to our other Red Bourbon lot, first depulped without water and fermented in mucilage, but this time for a full 78 hours. 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 heavier edition of the Las Margaritas washed Bourbon showcase its characteristic winey notes, with a heavy fruity aroma and sweetness, clean citric acidity and lingering chocolatey finish finish, with a slight cocoa dryness.

Technical
Data

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

Process
XO Washed

For this lot, the inspiration came from ‘barrel-aged’ coffee. After tasting coffee aged in a red wine barrel, the Granja team wanted to replicate this kind of heavy and complex profile without adding ingredients to the coffee, purely by using an innovative fermentation protocol. It was decided that a washed process would be used, to keep the clean acidity present, but use a very long fermentation to add to the intensity of the heavy fruit notes. The coffee is processed very similarly to our other Red Bourbon lot, first depulped without water and fermented in mucilage, but this time for a full 78 hours. 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%.

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.

Kr. 159,00

QTY:
Soft strawberries, an intense tinned prune sweetness, and a chocolate finish in this dessert-like coffee.
  • A heavier sweet rendition of the Las Margaritas Red Bourbon.
  • From our long-term partners at Cafe Granja La Esperanza.
  • Whole Bean Coffee - 250g (8.8oz).
  • 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:

Strawberry

Prune

Chocolate

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 lot, the inspiration came from ‘barrel-aged’ coffee. After tasting coffee aged in a red wine barrel, the Granja team wanted to replicate this kind of heavy and complex profile without adding ingredients to the coffee, purely by using an innovative fermentation protocol. It was decided that a washed process would be used, to keep the clean acidity present, but use a very long fermentation to add to the intensity of the heavy fruit notes. The coffee is processed very similarly to our other Red Bourbon lot, first depulped without water and fermented in mucilage, but this time for a full 78 hours. 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 heavier edition of the Las Margaritas washed Bourbon showcase its characteristic winey notes, with a heavy fruity aroma and sweetness, clean citric acidity and lingering chocolatey finish finish, with a slight cocoa dryness.

Technical
Data

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

Process
XO Washed

For this lot, the inspiration came from ‘barrel-aged’ coffee. After tasting coffee aged in a red wine barrel, the Granja team wanted to replicate this kind of heavy and complex profile without adding ingredients to the coffee, purely by using an innovative fermentation protocol. It was decided that a washed process would be used, to keep the clean acidity present, but use a very long fermentation to add to the intensity of the heavy fruit notes. The coffee is processed very similarly to our other Red Bourbon lot, first depulped without water and fermented in mucilage, but this time for a full 78 hours. 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%.

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.

You may also like