Colombia Javier Quintero Bourbon Aruzi - Filter Roast

COUNTRY - Colombia
REGION - Inza, Cauca
ALTITUDE - 1700 M.A.S.L
VARIETAL - Colombian Bourbon Aruzi
PROCESSING METHOD - Washed

JAVIER QUINTERO
This coffee was grown by Javier Quinero on his farm, Buena Vista in the Cauca region of Colombia

WASHED PROCESS
After the coffee cherries have been picked, the cherries are depulped (skin removed) or demucilaged (skin and pulp removed).
The coffees are typically then held in “fermentation tanks” for 12–72 hours, allowing for a gentle controlled fermentation to cause any remaining pulp to separate from the beans. Fermentation may occur from the moment of harvest until the seeds reach an inhospitable moisture content for them (11% moisture)
The beans are finally dried for up to 15 days on patios, raised beds, or in parabolic dryers until the ideal moisture content is reached.
Typically washed coffees have clean, articulate flavours; caramel or sugary sweetness; a wide spectrum of fruit acidity depending on other factors; capable of bright, crisp notes.

BOURBON ARUZI
This variety was discovered in Inza, Cauca when a coffee tree was found to look very different from the typical coffee grown in the region.
This unknown variety had a higher yield and was more resistant. As a result, some farmers began to grow this variety. Subsequently, the seeds were studied by a laboratory in London which found that the genetics and structure were similar to Bourbon Aruzi, a variety grown in Ethiopia.
It is also suggested the the name Aruzi is actually derived from the name of the region in Ethiopia; Orosi, further reinforcing the belief that it is of direct Ethiopian origin.