Bourbon Mora Silvestre Colombia — café de especialidad Sufí Kafé en skatepark con grafiti urbano

Bourbon Mora Silvestre Colombia: the star microlot of Sufí Kafé

Microlot of Bourbon from Marlon Rojas at Finca La Reserva (Pitalito-Bruselas, Huila), with a washed co-fermentation process in two phases that extracts all the forest fruit character from which it takes its name.

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Where it comes from

This coffee is grown by Marlon Rojas Pérez at Finca La Reserva, in Pitalito (Bruselas sector), one of the highest and most renowned areas in the Huila department, in southern Colombia. There, at altitudes between 1,700 and 1,900 meters above sea level, the Bourbon beans develop slowly, concentrating sugars and aromas that are lost at lower elevations.

Marlon works with microlots, obsessively paying attention to the process. Times, temperatures, agitation, drying days: everything is measured. No improvisation.

The process: washed co-fermented in two phases

Here lies the magic of this coffee. The cherries undergo a washed process but are co-fermented in two phases:

Phase 1: the cherries are submerged for 96 hours in tanks.
Phase 2: they are depulped, and the beans, still with mucilage, ferment for another 48 hours in barrels.
Drying: 15 days in the sun, slowly, controlling humidity.

The result: a very complex cup, with hyper-developed aromatic profiles — especially of berries — that a traditional wash cannot achieve.

Tasting notes

Wild blackberry, raspberry, lime, peach, rose petals, and purple grape. Vibrant acidity, medium body, juicy sweetness. It’s a coffee that evolves in the cup as it cools — let it rest for a couple of minutes before the first sip and notice how the floral aromas unfold.