Origin: Colombia
Farm: El Libano
Varietal: Yellow Bourbon
Altitude: 1650 MASL
Certification: Micro-lot + Organic
Process: 30hr Anaerobic Washed
Cup Score: 88
Peach, Dark Chocolate, Lime
A wonderful bright, juicy, fruit-forward yellow bourbon from a renowned producer who previously achieved 3rd place in the Cup of Excellence with his washed Caturra.
Traditional methodology, and short anaerobic fermentation process, compounded with unique clay loam soil, known for its excellent nutrient retention - this lot showcases a beautiful balance of sweetness, body and acidity.
From his relatively small 7 hectare family run farm he has a hand in every step from cultivation, picking and fermentation via his own wet-mill.
Producer
Javier Rubio is from a traditional coffee farming family in Casanare, Colombia, and has been involved in coffee for as long as he can remember.
He owns a small farm, El Libano which is 9 hectares in size with 7 hectares being assigned to coffee cultivation. El Libano is located in Gaitania, Tolima at 1750 m.a.s.l. Javier mainly grows Caturra, Castillo, and Variedad Colombia, but in 2018 he also started growing Geisha and Tabi.
Due to the climate and altitude conditions on his farm, coffee grows quite slowly which leads to sweet and juicy cup profiles.
Besides coffee, he also grows plantain and beans.
One of Javier’s earliest memories on the farm is helping his parents to plant seedlings. Javier showed a keen interest in this and other areas around the farm, so his parents involved him in all stages of the harvest.
This started Javier’s love for coffee which has seen him working on coffee farms his entire life.
After living in Casanare for most of his youth, Javier moved to Tolima in 1990. After living there for four years, Javier was given the opportunity to buy El Libano. Today, Javier, his son and his daughter-in-law work together to manage all the duties on the farm. During the main harvest, Javier provides jobs for his local community but says that sometimes it can be difficult to find labor. However, his neighbors support each other during this time to pick coffee.
Farm
Javier uses organic practices on his farm and is organically certified. As Javier is a very experienced farmer, he has a detailed understanding of how to get the best out of his coffee and how to care for the soil. He is also dedicated to sharing his knowledge and experience with others in his local community to help enhance their farming practices. In the past, Javier has entered his coffee into various coffee competitions. In 2008, his coffee placed third in the Cup of Excellence.
Varietal
Yellow Bourbon is a variety of coffee that stands out for its sweetness, delicacy, and complexity, qualities that have made it highly valued. Its history dates back to the 1930s in Pederneiras, São Paulo, Brazil, and its origin has been the subject of two main theories. The first suggests it is the result of a natural cross between Red Bourbon and Botucatu Yellow Bourbon.
The second, more widely accepted theory, posits that it is a spontaneous mutation of the Red Bourbon variety.
Despite its uncertain origins, what is clear is that Yellow Bourbon was recognized early on for the exceptional quality of its cup, which quickly earned it acclaim. Additionally, its productivity was significantly higher than that of other varieties at the time, contributing to its rapid expansion.
It is a high-altitude coffee variety, generally grown at elevations of 1,000 m.a.s.l. It requires a significant amount of annual rainfall, and its coffee cherries ripen to a yellow hue instead of the usual red. This particularity is the result of a recessive gene and does not affect the quality of the coffee, but it does distinguish it visually.
Today, Yellow Bourbon is cultivated in several coffee-producing regions, where it has been fundamental to the industry. Although its history has had its ups and downs, it remains an important and appreciated variety in the world of specialty coffee.
Stature: tall | Average Altitude: 1000 – 1900 m.a.s.l. | Suceptible to leaf rust and susceptible to some coffee diseases