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Exclusive small batches of Colombian specialty coffee with flavours that inspire.
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Exclusive small batches of Colombian specialty coffee with flavours that inspire.
$33.00
Indulge in the dessert-like richness of Epic Fusion, a naturally processed Red Bourbon grown at 1800 meters in the highlands of Pitalito, Huila. True to its name, this coffee is a bold and harmonious blend of flavours—ripe banana, sun-kissed strawberries, and a swirl of vanilla cream all wrapped in a smooth, velvety body.
With its rich body and gentle brightness, Epic Fusion delivers a flavour experience that feels both indulgent and unforgettable—a perfect balance of sweetness, depth, and complexity in every sip.
Shipping Information:
| Weight | 250 g |
|---|---|
| Farmer Information | El Diviso Farm. Nearly three decades ago, a dedicated coffee grower began the journey of transforming a modest farm into what is now a thriving family-run project in the Colombian Massif, Huila. Located between 1,780 and 1,900 meters above sea level, El Diviso farm is known for its commitment to innovation and experimentation. The new generation has taken the lead, producing coffees that are already recognized on the global stage. With a wide range of varieties—including Bourbons, Ombligon and Geishas—the farm is focused on crafting distinctive flavour profiles through unique processing methods and a deep passion for quality. |
| Variety Information | This exceptional Red Bourbon comes from the highlands of Pitalito, Huila—one of Colombia’s most celebrated coffee-growing regions. Grown at 1800 meters above sea level, this heirloom variety is known for its delicate sweetness and vibrant complexity. Carefully harvested only at peak ripeness, Bourbon Rojo delivers a naturally expressive cup that reflects both its varietal purity and the distinct terroir of Huila. Expect a lively, fruit-forward profile with juicy clarity and depth, ideal for those who appreciate nuanced, character-rich coffees. |
| Process Information | The processing of this Bourbon Rojo follows a meticulous and multi-stage natural fermentation method designed to elevate the coffee’s aromatic intensity and sweetness. It begins with flotation and manual selection to isolate only the ripest cherries, followed by 48 hours of oxidation and anaerobic fermentation in plastic tanks or bags at stable temperatures between 17°C and 20°C. Lixiviates from the cherry are collected and reused in a submerged fermentation lasting 36 hours with continuous recirculation to enhance flavour complexity. The process concludes with a thermal shock at 65–70°C to lock in aromas. Drying takes place in a hermetically sealed stainless-steel dehumidifier room, where precise control over temperature (never exceeding 37°C) and moisture levels preserves the coffee’s delicate terpenes and volatiles. The final product is carefully stored in GRAINPRO bags to maintain freshness. |
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