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Coffee
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Everything Else
£16.50
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"Ooh, ambassador. Yep, we're really spoiling you with this one."
Yellow Bourbon is a highly valued varietal, prized for its sweetness, delicacy and complexity and this lot is a really fabulous example.
When we drink this coffee, we are instantly reminded of those famous balls of chocolate with the ganache-covered hazelnut centre. The coffee has been skilfully processed with a perfectly judged anaerobic fermentation which lends a stewed date sweetness whilst retaining subtle hints of lavender.
We love coffee like this, and for us, this is the kind of coffee that really excited us - well grown, properly processed and clearly nurtured with passion by a small family of expert coffee farmers. A rare find.
It really doesn't matter how you like to brew your coffee. In fact, I'm not sure it's even possible to make a bad brew with this lot. Epic.
Origin: El Libano, Gaitania, Tolimo, Colombia
Varietals: Yellow Bourbon.
Processing: Washed Anaerobic
Roast degree: 127 (read more).
Suitable for: All Brew Methods (read more)
Q Score: 88 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
Javier Rubio is from a traditional coffee farming family in Casanare, Colombia, and has been involved in coffee for as long as he can remember. He owns the farm El Libano which is 9 hectares in size with 7 hectares being assigned to coffee cultivation.
El Libano is located in Gaitania, Tolima at 1750 m.a.s.l. Javier mainly grows Caturra, Castillo, and Variedad Colombia, but in 2018 he also started growing Geisha and Tabi.
Due to the climate and altitude conditions on his farm, coffee grows quite slowly which leads to sweet and juicy cup profiles. Besides coffee, he also grows plantain and beans.
One of Javier’s earliest memories on the farm is helping his parents to plant seedlings. Javier showed a keen interest in this and other areas around the farm, so his parents involved him in all stages of the harvest. This started Javier’s love for coffee which has seen him working on coffee farms his entire life.
After living in Casanare for most of his youth, Javier moved to Tolima in 1990. After living there for four years, Javier was given the opportunity to buy El Libano. Today, Javier, his son and his daughter-in-law work together to manage all the duties on the farm. During the main harvest, Javier provides jobs for his local community but says that sometimes it can be difficult to find labor. However, his neighbors support each other during this time to pick coffee.
Javier uses organic practices on his farm and is organically certified. As Javier is a very experienced farmer, he has a detailed understanding of how to get the best out of his coffee and how to care for the soil. He is also dedicated to sharing his knowledge and experience with others in his local community to help enhance their farming practices. In the past, Javier has entered his coffee into various coffee competitions. In 2008, his coffee placed third in the Cup of Excellence.
