{"product_id":"colombia-by-sergio-aranda-red-bourbon-natural-1","title":"Colombia by Sergio Aranda - Red Bourbon Natural","description":"\u003cp\u003e\u003cspan\u003eThis expressive \u003c\/span\u003e\u003cspan\u003eRed Bourbon Natural\u003c\/span\u003e\u003cspan\u003e from \u003c\/span\u003e\u003cspan\u003eFinca Anaya\u003c\/span\u003e\u003cspan\u003e in \u003c\/span\u003e\u003cspan\u003eAcevedo, Huila\u003c\/span\u003e\u003cspan\u003e showcases a richer, more decadent side of producer \u003c\/span\u003e\u003cspan\u003eSergio Aranda Gomez’s\u003c\/span\u003e\u003cspan\u003e approach to fermentation. Grown at \u003c\/span\u003e\u003cspan\u003e1600 MASL\u003c\/span\u003e\u003cspan\u003e, this lot pairs carefully selected, ripe Red Bourbon cherries with an extended natural fermentation designed to amplify fruit intensity while preserving structure and sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter harvest, cherries are sorted and undergo approximately \u003c\/span\u003e\u003cspan\u003e24 hours of oxidation\u003c\/span\u003e\u003cspan\u003e before Sergio introduces one of the most interesting elements of the process: a pre-ferment made from \u003c\/span\u003e\u003cspan\u003eSaccharomyces cerevisiae yeast and crushed coffee cherries\u003c\/span\u003e\u003cspan\u003e. The starter ferments independently for 48 hours, developing intensely fruity and tropical aromatics before being combined with the whole Red Bourbon cherries for a further \u003c\/span\u003e\u003cspan\u003e72-hour fermentation in sealed tanks\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBecause the coffee remains inside the fruit throughout fermentation, the seed has prolonged contact with the cherry, pulp, and mucilage. After fermentation, the whole cherries are slowly dried for approximately \u003c\/span\u003e\u003cspan\u003e12 days\u003c\/span\u003e\u003cspan\u003e, resulting in a natural coffee with concentrated fruit character, a silky body, and a lingering sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTasting Notes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a coffee with some serious depth. \u003c\/span\u003e\u003cspan\u003eCherry licorice and blueberry pie\u003c\/span\u003e\u003cspan\u003e lead the cup with a concentrated, jammy fruit character, while a distinctly \u003c\/span\u003e\u003cspan\u003eport wine-like richness\u003c\/span\u003e\u003cspan\u003e gives it an almost vinous quality. Underneath all that fruit is a creamy, chocolate-hazelnut sweetness that immediately reminded us of \u003c\/span\u003e\u003cspan\u003eNutella\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe contrast is what makes this coffee particularly compelling: bright berry acidity keeps the heavier flavors lively, while the natural process gives the cup a \u003c\/span\u003e\u003cspan\u003esilky, almost dessert-like body\u003c\/span\u003e\u003cspan\u003e. As it cools, the chocolate becomes more apparent and the fruit takes on a darker, more saturated quality, leaving a long finish of \u003c\/span\u003e\u003cspan\u003eripe berries, florals, and chocolate\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt’s bold without becoming one-dimensional—a natural for anyone who loves coffees that lean unapologetically into \u003c\/span\u003e\u003cspan\u003efruit, fermentation, and sweetness\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProducer \u0026amp; Farm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt \u003c\/span\u003e\u003cspan\u003eFinca Anaya\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003eSergio Aranda Gomez\u003c\/span\u003e\u003cspan\u003e uses controlled fermentation not simply to make coffees louder, but to develop distinctive expressions of each variety and process. This Red Bourbon is a great counterpoint to his washed Wush Wush: where that coffee emphasizes florality and pristine clarity, this natural embraces \u003c\/span\u003e\u003cspan\u003eextended fruit contact, fermentation, and deeper sweetness\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe use of a dedicated yeast-and-cherry pre-ferment is particularly interesting. Rather than simply allowing the harvested cherries to ferment spontaneously, Sergio first develops a fermentation starter from crushed cherries and \u003c\/span\u003e\u003cspan\u003eSaccharomyces cerevisiae\u003c\/span\u003e\u003cspan\u003e, then introduces it to the main lot. The extended whole-cherry fermentation that follows encourages the intense fruit character we find in the finished cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor us at \u003c\/span\u003e\u003cspan\u003eKickback Coffee Roasters\u003c\/span\u003e\u003cspan\u003e, carrying multiple coffees from the same producer is particularly exciting. It gives us—and you—the opportunity to experience how one producer can manipulate \u003c\/span\u003e\u003cspan\u003evariety and processing to create dramatically different expressions of the same farm and terroir\u003c\/span\u003e\u003cspan\u003e. More importantly, it reflects the kind of producer relationship we want to continue building: one where we can return to the same farm, explore its coffees more deeply, and grow alongside the people producing them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eOrigin:\u003c\/span\u003e\u003cspan\u003e Acevedo, Huila, Colombia\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eProducer:\u003c\/span\u003e\u003cspan\u003e Sergio Aranda Gomez\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFarm:\u003c\/span\u003e\u003cspan\u003e Finca Anaya\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eVariety:\u003c\/span\u003e\u003cspan\u003e Red Bourbon\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eProcess:\u003c\/span\u003e\u003cspan\u003e Natural\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAltitude:\u003c\/span\u003e\u003cspan\u003e 1600 MASL\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eTasting Notes:\u003c\/span\u003e\u003cspan\u003e Cherry Licorice · Blueberry Pie · Port Wine · Nutella\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eProcess\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cspan\u003eHarvest \u0026amp; Selection\u003c\/span\u003e\u003cspan\u003e — Cherries are harvested at approximately \u003c\/span\u003e\u003cspan\u003e90–95% ripeness\u003c\/span\u003e\u003cspan\u003e before being floated to remove overripe fruit and foreign material.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eOxidation\u003c\/span\u003e\u003cspan\u003e — The cherries undergo approximately \u003c\/span\u003e\u003cspan\u003e24 hours of oxidation\u003c\/span\u003e\u003cspan\u003e, allowing the coffee mass to rise naturally in temperature and preparing it for a more uniform fermentation.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003ePre-Fermentation\u003c\/span\u003e\u003cspan\u003e — A starter culture of \u003c\/span\u003e\u003cspan\u003eSaccharomyces cerevisiae yeast and crushed coffee cherries\u003c\/span\u003e\u003cspan\u003e is fermented separately for \u003c\/span\u003e\u003cspan\u003e48 hours\u003c\/span\u003e\u003cspan\u003e, developing intense fruity and tropical aromatics.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMain Fermentation\u003c\/span\u003e\u003cspan\u003e — The starter is combined with the whole Red Bourbon cherries and fermented for \u003c\/span\u003e\u003cspan\u003e72 hours in sealed tanks\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWhole-Cherry Natural Process\u003c\/span\u003e\u003cspan\u003e — The coffee remains inside the fruit throughout fermentation, extending its interaction with the pulp and mucilage and encouraging a concentrated fruit profile.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eDrying\u003c\/span\u003e\u003cspan\u003e — The fermented cherries are slowly dried in traditional dryers for approximately \u003c\/span\u003e\u003cspan\u003e12 days\u003c\/span\u003e\u003cspan\u003e until reaching a stable moisture content for storage and milling\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kickback Coffee Roasters","offers":[{"title":"8.82oz\/250g","offer_id":48841403564286,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true},{"title":"10oz\/283.5g","offer_id":48841403597054,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true},{"title":"12oz\/340g","offer_id":48841403629822,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/0594\/0734\/files\/REDBOURBONNATURAL.png?v=1788211798","url":"https:\/\/kickbackroasters.com\/products\/colombia-by-sergio-aranda-red-bourbon-natural-1","provider":"Kickback Coffee Roasters","version":"1.0","type":"link"}