Colombian Cauca – Finca Juan Martin – Washed Red Striped Bourbon

Description

A super clean and bright Red-Striped Bourbon offering! A wonderful example, at a premium for sure, but not a bad deal by any means for a stellar and exotic Colombian. Shows characteristics closer to an Ethiopian than your average Colombian bean.

Striped Red Bourbon
Discovered in San Adolfo, the same origins as the Pink Bourbon discovery, this Red Bourbon variety is visibly distinct, showing orange stripes against a red cherry when fully mature. Currently, no genetic testing has been done, nor is there any published information available, but it is being cultivated and separated in the meantime. 

Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca’s capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities.

In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics.

Tasting Notes: A great super clean Colombian offering. Great from light to dark roasts. Lighter roast points are very jazzy, citric/floral acidity mixing with a little soft fruit tone, pulling some balance with a sweet edged nuttiness. With the red fruit and more citric components, it makes us think pink lemonade upfront. Medium roasts get fuller bodied and smoother, slightly chocolaty with less crisp citric/floral tones than the lighter roast points. All the awesome tastes are still present.  Darker roasts will kill most of the crisp acidity but will retain a little hint of fruit as the cup cools. Much more chocolaty and robust at the darker roast points.

Roasting Notes: Good from light to dark but most will like a solid medium roast the best, good balance and smooth edges. Light roasts are equally as tasty but a little more on the acidic side, darker roasts are a much stronger cup and pick up some roasty tones but it compliments the cup nicely.