Plum, Berry-like acidity, Parsley, Rosemary
At his farm Villa Betulia, producer Luis Anibal discovered a unique Bourbon tree back in 2017. From its seeds, he cultivated what is now known as Bourbon Primitvo, a rare variety that stands apart from the regular Bourbon for its intensity and character.
The ripe cherries have undergone an oxygen-free natural anaerobic fermentation process for 40 hours, which gives the coffee a very outspoken character.
We tasted sweet plum and a berry-like acidity layered with hints of parsley and rosemary. We also noticed that different recipes can yield a different flavour profile, so enjoy playing around with your coffee setup at home!
Region/Farm: Huila/Villa Betulia
Variety: Primitivo
Processing: Natural, Anaerobic
Growing altitude: 1600m
Direct Trade via Grounds Coffees



