POMBERO Red Bourbon
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Specialty green coffee lot: Red Bourbon NaturalControlled Fermentation
Pombero is a memorable and exotic Red Bourbon with tropical and spicy notes.
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Cultivar Red Bourbon
Minimum order 1 bags
SCA Cupping Score
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Processing NaturalControlled Fermentation
Bag Size 24 Kg (One 24kg box with two vacuum bags of 12kg)
Packaging Vacuum
| Region | Huila |
|---|---|
| Estimated arrival | 16 May, 2025 |
| Processing | NaturalControlled Fermentation |
| Notes | FruityFermented |
| Farming | Deforestation-freeShade-grownSmall farmFamily farmYoung farmer |
| Cultivar | Red Bourbon |
| Altitude | 1570 masl |
| Bag Size | 24 (One 24kg box with two vacuum bags of 12kg) |
| Packaging | Vacuum |
| Drying | Sun-dried - African bed |
- Get to know who, how and where the coffee that you will sell to your clients is produced. Each coffee goes through a unique process, many times engineered by the producer herself. Acquire the coffee in a direct and consistent manner and praise the value created at the farm.
- Buying without the unnecessary intermediaries allows the producer to obtain better prices. This helps generate better jobs and more prosperous rural communities.
- When you buy pre-harvest you allow the producer to produce on demand at an agreed price. This is the most powerful way to motivate investment in quality. In addition, you indirectly support producers to get financing at a lower cost.
- Support producers who strive for implementing environmentally friendly cultivation practices. It requires a lot of effort and higher costs to protect the environment and put in practice cleaner ways of farming. Support a more environmentally sustainable industry and communicate this to your customers.
- Specially crafted coffee is not easily available as the big chunk of volume is pulled by commercial coffee, which is often institutionally protected. Therefore, buying crafted coffee is a great option to reward those risk-taking, innovative and revolutionary producers that are committed to conscious and quality consumption.
Terroir: Huila
Huila is framed by the Central and Eastern ranges of the Andes, with most of the region situated in the Magdalena River Valley, which provides a great variation in climate, with temperatures in this region varying between 17 and 26ºc, with altitudes between 1400 and 1900 metres above sea level. It is also characterised by volcanic soil with high nitrogen content, which contributes to the development of such unique and complex flavours.
Huila's coffees are known for splendid sweet flavours and bright acidity. Often characterized by round body, complex, expressive and intense fragrance, fruity notes of raspberry and pineapple, Huila's coffee can be very diverse due the complexity of soild and diversity of climates.
- Altitude (masl) 1200-1800
- Sunshine (hours/year) 1140-1400
- Annual rainfall (mm) 1640-2080
- Thermal Time (cumulative stages 2 and 3) 2430-3050
Cultivar: Red Bourbon
The Bourbon variety comes originally from Yemen or Ethiopia (there is no consensus about that, yet). During the 1700s, French missionaries first introduced it on Bourbon Island (today known as Reunion) in the Indian Ocean in 3 attempts in 1708, 1715 and 1718.
Only a small number of plants from the second introduction and some from the third introduction were successful. The island is called Réunion today and the missionaries moved on to Latin America in the middle of the 1800s. It was first grown in Brazil around 1860 and cultivation spread from there throughout Latin America.
Because the standard Bourbon variety is susceptible to coffee leaf rust, it does best at higher altitudes at or above 1,800 meters where leaf rust is less likely to occur. Bourbon is a pests susceptible variety that requires dedication and care to maintain its health and quality.
Best plants develop in high altitudes, under the shade of trees, usually this means lower yields, but higher quality. Cup profile tends to be above average in general, sparkling many different notes.
