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Colombia Yellow Bourbon Lactic Natural

Colombia Yellow Bourbon Lactic Natural

Regular price $30.00 NZD
Regular price Sale price $30.00 NZD
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Roast Profile

Flavour: Nectarine, Pineapple, Cacao, Pineapple lumps, Medium body with a sparkling finish


Origin: Colombia
Region: Gaitania, Tolima / El Oasis
Farmer: Nectario Zuñiga
Processing: Lactic Natural
Varietal: Yellow Bourbon
Altitude: 1750-1800 masl

what is Lactic Natural process?

This coffee was grown by Nectario Zuñiga at the farm El Oasis. This coffee was exposed to a dry aerobic fermentation of 24 hours, later placed inside grain pro bags for 90 hours maintaining a temperature below 22 oC. In this environment, bacteria feed on carbohydrates and sugars from the mucilage leading to a higher concentration of lactic acid. Later placed on raised beds until 11% moisture content is achieved.



Nectario Zuñiga has been growing coffee since 1982. He owns El Atico and El Oasis both located at 1600 m.a.s.l in Gaitania, Tolima. On his farms, he grows traditional Colombian varieties such as Castillo and Variedad Colombia as well as exotic varieties like Pink Bourbon. He also produces plantain for local consumption. Nectario has planted a selection of shade trees on his farms like Guamo, Carbonero, Nogal, and Naranjo among others. Nectario, his wife Raquel Rengifo and their sons work together to take care of their farms. During the main harvest, Nectario is able to provide jobs for the local community which has a positive impact on the economy of his community.

Nectario was a victim of armed groups fighting in the Narino region. As a result of this fighting, he was forced to flee his home in Narino. However, thanks to the restoration program of the Colombian government, Nectario was able to start again, this time in Tolima. Nectario was born in Nariño, in a traditional coffee farming family. Ever since he was a young boy, he was involved on the farm and helped his parents with the harvesting process. After being more immersed in the specialty coffee scene he was able to improve his farming practices and in turn, he was able to achieve higher yields and improve the quality of his coffee cherries.



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