Colombia San Luis Honey Burbon ***88 Cup Score!

Our next guest coffee is a limited time offering from the family of Arango Tinoco, in the Tolima region of Colombia.  Finca San Luis is situated in Tolima and has been in the Arango Tinoco family for over three decades, and under Omar’s management for half of that time.  This beautiful big juicy honey processed Red Bourbon, is a delightful example of a meticulously processed anaerobic fermented, honey coffee.  If you like clean vibrant flavours with exceptional clarity, this is one to try, with mango, ripe pineapple acidity and lovely wild honey sweetness.

Wild honey
Dhs. 100.00
Total: Dhs. 100.00
Colombia San Luis Honey Burbon  ***88 Cup Score!

Colombia San Luis Honey Burbon ***88 Cup Score!
Varieties: Bourbon
Country: Colombia
Process: Honey Process
Region: Libano, Tolima
Altitude: 1700 masl
Producers: Omar Arango Tinoco
Drying Method: Raised African beds
Harvested: October to December

About this product

While the farm grows different varieties, this beautiful coffee is a Bourbon, and grows under shade trees to fix nitrogen to the soil, which also provides cover for the trees to develop out of direct sunlight. A lack of chemicals can limit the production of a farm, but Omar believes that the decision will continue to provide high-quality production, and improved quality for the lots at Finca San Luis.
Honey processed coffee describes the processing method when you pick the coffee cherry and remove the outer skin while leaving the inside flesh or mucilage that is attached to the inner coffee seeds (beans) – little diagram follows: this mucilage or coffee cherry fruit, is sweet and sticky and as the inner seeds dry this imparts lovely, sweet flavor to the future coffee beans. The temperature, sun, airflow, and drying time also impact the flavor potential of these honey processed coffees.
With this coffee, as the coffee beans dry, the sticky mucilage oxidizes and darkens in colour and influences the complexity and sweetness of the coffee. This drying method requires careful attention to drying times, humidity, heat, and the oxidization of all the sugars. This process is measured as white / yellow / gold / red or black honey.