Borbon Passiflora

The journey of Borbon Passiflora begins with a meticulous handpicking process to ensure only the ripest cherries are selected. The pre-fermentation stage lasts 24 hours, during which the coffee cherries are left intact to allow their natural enzymes and sugars to begin unlocking the coffee's potential. The cherries are then depulped to remove the outer skin while retaining some mucilage, which is essential for the next transformative step. The 48-hour anaerobic fermentation process involves submerging the coffee with fresh passion fruit. The final 30 days of the process involves slowly drying the coffee to preserve its intricate flavors and lock in the tropical and floral notes. Borbon Passiflora comes in an 8oz keepsake tin.

Region: Palestina, Huila, Colombia
Farm: La Reserva
Farmer: Marlon Rojas
Altitude: 1650-1750m
Process: Anaerobic with passion fruit
Varietal: Borbon
Importer: Forest Collective

Syrupy body; tasting notes of passion fruit, lemongrass and honey; bright acidity with a sweet finish