Borbon Passiflora Anaerobic | Experimental Light Roast Coffee

Borbon Passiflora: Experimental Release No. 4 The fourth whole-bean release from the Experimental Roasting Series: a floral, fruit-saturated Borbon from La Reserva in Huila. Crafted by third-generation producer Marlon Rojas, this semi-washed, passion fruit co-ferment is a study in controlled innovation and expressive terroir. The cup opens with a unique and bright Citra Hops, unfolding into Honey, and a finish layered with Orange and Tangerine. These 8oz bags were small-batch roasted on 02/17/26. Peak freshness from now through early April. Extremely limited release. Origin: Grown between 1,650–1,750 meters in the municipalities of Pitalito and Palestina, this Borbon reflects the high-elevation precision and progressive spirit that define southern Huila. Process: Borbon · Semi-Washed · Anaerobic Passion Fruit Co-Ferment The journey begins with meticulous hand-selection of peak-ripeness cherries, followed by a 24-hour whole-cherry pre-fermentation to activate natural sugars and enzymes. After depulping, the coffee undergoes a semi-washed process, retaining controlled amounts of mucilage before entering sealed anaerobic tanks for 48 hours. During fermentation, fresh passion fruit is introduced, initiating a natural co-fermentation that enhances complexity without overpowering the varietal. In an oxygen-free environment, organic compounds from the fruit interact with the coffee’s sugars, amplifying floral aromatics and tropical acidity while preserving Borbon’s inherent elegance. The coffee is then dried slowly on raised beds for 15 days to stabilize moisture and lock in its layered character, followed by a 15-day resting period to harmonize the cup profile.