Guatemala Finca La Esmeralda Red Bourbon

This is a very sweet, balanced and clean cup with chocolate-caramel sauce, raisin, raw sugar cane, clean finish with Dutch cocoa and Assam tea notes, well-integrated acidity keeps the cup lively as the temperature dips, intensely creamy body. It's a classic Central coffee from a classic cultivar. City+ to Full City.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Lot size 40bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHB
Appearance .2 d/300gr, 16-17 Screen
Roast Recommendations City+ to Full City is recommended, but would hold up across the roast spectrum. It makes a great espresso.
Weight 1 LB
Recommended for Espresso Yes
This is a Red Bourbon lot from a farm in San Martin Jilotepeque called Finca La Esmeralda. We've been so pleased with it this past few years, that we pay a hefty premium to farmer Benjamin Estrada in exchange for a premium coffee. What is Red Bourbon? It is a classic old varietal that originated on the island of Bourbon (now Reunion), and named for the royal family of France at the time. It's an ideal coffee for high altitude cultivation, and results in dense physical structure of the coffee seed. This is great for roasting, as it promotes even heat transfer, and less damage to the bean structure. Bourbon coffees tend to have a "classic" Central American cup profile. This type ripens to a red color; we had bought the yellow bourbon from this farm but for the last harvest we felt the cup did not measure up to his red bourbon. Much of the yellow bourbon are very young plantings on a slope with slight lower altitudes and different sun exposure, whereas the red bourbon are old, well-established plants on the flatter terrain at the top of the farm. The coffee is shade grown and at an altitude of 1600-1650 meters above sea level, and 11 hectares in planted in coffee.
The dry fragrance at City+ roast has sweet ginger candy, black cherry, cocoa powder, and a heavy dose of clover honey. Adding hot water, the aroma smelled very sweet, with notes of creme caramel, cinnamon and cardamom in the darker roast. The break produced heavy wafts of cocoa nibs. This is a very sweet, balanced and clean cup, epitomizing a "typical" Bourbon flavor profile. The sweetness verges on chocolate-caramel sauce in the lighter roast, with touches raisin and raw sugar cane. The finish is extremely clean with Dutch cocoa and Assam tea. The brightness is well-integrated that keeps the cup lively as the temperature dips. As it cools the body seems intensely creamy, which pairs well with the sweetness. It's a classic Central coffee from a classic cultivar. Roast appearance suggests a very dense coffee, with little expansion in the crease, and no cracks in the ends. I roasted this to Full City for espresso and the espresso is very sweet and syrupy. This is a really classic Guatemala flavor profile.