Bourbon Tekisic CM Washed

Carbonic Maceration | Sabores - Flavours of Colombia

Culturing | Sabores - Flavours of Colombia

Region:
Pereira, Risaralda

Farm | Producer:
La Riviera | Julio Madrid

Altitude:
1.700 m.a.s.l

Varieties:
Bourbon Tekisic

Drying:
Sun-Drying & Under Canopies

Fermentation:
Carbonic Maceration

Processing:
Washed

Notes:
Sugarcane, Almonds, Juicy & Floral
Velvety & Balanaced

SCA Score: 87

Farm Info

This Bourbon Tekisic CM lot is produced at La Riviera Estate in Pereira, Risaralda, Colombia, by third-generation coffee producer Julio Cesar Madrid. Located at 1,700 masl in the Andean coffee region, the farm’s rich organic soils, cloud cover, and wide temperature range slow cherry ripening, helping develop complex flavours. Together with Café Uba, Julio Madrid has earned multiple national and international awards for coffee quality.

Processing Method

Ripe coffee cherries undergo a 24–36 hour fermentation before pulping, then ferment anaerobically in a sealed stainless-steel bioreactor where oxygen is replaced with carbon dioxide. After fermentation, the coffee is sun-dried to 25% moisture, mechanically dried to 10–12%, and stabilized in a cellar for 15–30 days to develop its final cup profile.

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