Marco Romero | Bourbon Natural
This Red Bourbon natural was produced by Marco Romero Santiz in La Concordia, Chiapas, at around 1600 masl. Harvest is closely controlled. Cherries are picked by hand only once they reach full maturity, measured at roughly 24° Brix, and taken each evening to Beneficio Edelmira for processing.
At the mill, cherries are floated and cleaned before being sealed in GrainPro bags for a 36-hour anaerobic rest. Drying then takes place slowly over around 20 days on raised beds under partial shade, with daily checks on temperature and moisture to keep conditions stable. Once the coffee reaches 11% moisture, it is sealed again in GrainPro bags for a 60-day stabilisation period before heading to the dry mill.
This lot was intentionally produced as a separated varietal rather than being blended into a larger community lot. The aim was to capture the character of Red Bourbon more clearly, using careful harvest timing and controlled processing to preserve structure and texture.
Original: $18.56
-70%$18.56
$5.57Product Information
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Description
This Red Bourbon natural was produced by Marco Romero Santiz in La Concordia, Chiapas, at around 1600 masl. Harvest is closely controlled. Cherries are picked by hand only once they reach full maturity, measured at roughly 24° Brix, and taken each evening to Beneficio Edelmira for processing.
At the mill, cherries are floated and cleaned before being sealed in GrainPro bags for a 36-hour anaerobic rest. Drying then takes place slowly over around 20 days on raised beds under partial shade, with daily checks on temperature and moisture to keep conditions stable. Once the coffee reaches 11% moisture, it is sealed again in GrainPro bags for a 60-day stabilisation period before heading to the dry mill.
This lot was intentionally produced as a separated varietal rather than being blended into a larger community lot. The aim was to capture the character of Red Bourbon more clearly, using careful harvest timing and controlled processing to preserve structure and texture.
