The Bourbon variety was introduced to Brazil around 1860, and from there rapidly spread north into other parts of South and Central America, where it is still cultivated today. Here it became mixed with other Bourbon-related varieties, introduced from India as well as Ethiopian landraces. While Bourbon was first cultivated in Brazil, a lot of producers have switched to growing the descendants of the Bourbon rather than the variety itself. This is because of its susceptibility to disease, which brings lot of potential risk to the producers that grow it. Because of this we had to pay extra attention to this lot making sure it was healthy throughout the maturation period.
Once it was fully ripe, we handpicked the cherries, which were then brought to a trailer where the lot was combined. This trailer was then brought to the patios where we dropped it off, piled it, and then let it ferment for 24 hours. From there we spread it, and let it dry it naturally on patio for 18 days.
This coffee stood apart from the rest while tasting our lots for its unique fruit notes and sweetness. Like many of our family coffees, Peixoto Coffee’s Red Bourbon has a distinct citrus quality but then transforms into deep rich cherry notes like cherry candy. What lingers afterwards are flavors of almond and cocoa nib that tie the cup together nicely.
Farmer: José Augusto Peixoto
Farm: Fazenda São José da Boa Vista
Region: Sul de Minas
Altitude: 1250 MSL
Varietal: Red Bourbon
Taste: Ripe orange, cherry candy, almond, cocoa nib, creamy
Aromatics: Raisin, dried cherry, raspberry, milk chocolate
Recommended Brewing Methods:
C70 & V60
Pair this coffee with:
- An almond croissant
- Vanilla sweet cream
- A crisp spring morning