Bourbon Yellow — Peru
Bourbon Yellow — Peru
On the slopes of Palomar, Finca Mikaela is home to a microlot crafted by an independent producer. At 1,500 meters above sea level, every detail matters: the plot, the variety, and the expertise.
The ripe golden cherries of this Yellow Bourbon variety are wet-processed, then carefully dried to reveal an elegant, sweet, and exquisitely delicate cup.
IDENTITY CARD
The profile of this coffee
- Apricot
- Plum
Count 60 g of coffee per litre of water, or 15 g for a 250 ml cup. Use water between 92 and 96 °C, never boiling. For filter, extraction should run from 2 min 30 to 4 minutes depending on volume.
This washed coffee handles 95 to 96 °C well: the heat helps reveal its body without masking its acidity.
If the cup is bitter and drying, coarsen the grind. If it is sour and hollow, make it finer. One variable at a time.
Store this coffee as whole beans, in its original bag properly resealed, away from light and heat, at room temperature.
Do not keep it in the fridge: moisture and condensation damage the beans and make them absorb odours.
Once ground, use it quickly: the volatile aromatics escape within days.