Yellow Bourbon - Lactic - La Palma y El Tucan

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Funky
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Tastes Like: Pineapple, Jakot, Silver Needle Origin: Zipacon, Cundinamarca, Colombia VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Yellow BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Producer: Faustino Reyes Elevation: 1,800 masl Process: LacticFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. This Yellow Bourbon nano lot underwent a carefully controlled lactic fermentation protocol at La Palma y El Tucán. The process began with 93 hours of whole cherry fermentation designed to promote lactic acid bacterial activity under low-oxygen conditions. After depulping, the coffee underwent an additional 24 hours of mucilage fermentation, further breaking down sugars and enhancing microbial development. Drying was carried out slowly over 580 hours on raised beds, with a final 4-hour mechanical drying phase to stabilize water activity and ensure longevity. This extended fermentation and drying cycle reflects La Palma y El Tucán’s experimental precision and regenerative ethos in post-harvest processing.