J.R. Bourbon Rojo

Description

Producer Jhon Rodríguez | Finca Río Negro | Acevedo, Huila, Colombia | 1,800 MASL
high in the mountains of Acevedo, Huila, Jhon Rodríguez produces expressive and distinctive coffees at Finca Río Negro. his approach combines careful cherry selection with innovative fermentation techniques, exploring how controlled microbial activity can enhance the natural characteristics of each variety.
through thoughtful experimentation and close attention to detail, Jhon creates coffees that are both technically precise and wonderfully playful in the cup.

Process Advanced Washed
the process begins with the careful selection of ripe Red Bourbon cherries, which are washed and disinfected using water heated to 50°C before being depulped.
the coffee is then placed into sealed fermentation vessels, where it undergoes fermentation in the absence of oxygen. sugars derived from a red fruit ferment, prepared 48 hours in advance, are introduced to feed selected strains of Saccharomyces cerevisiae yeast previously isolated from coffee.

fermentation continues for approximately 3–4 days, with pH closely monitored until it reaches 3.4. The coffee is then transferred to solar drying, where it dries for around eight days before reaching the appropriate moisture level for storage. the result is a wonderfully expressive cup, layered with creamy strawberry, dark berry confectionery and juicy cherry, complemented by a distinctive lactic character and lingering candy-like sweetness.

Text from Dayglow's listing.