Farm: Santa Juana Region: Puno, Inambari, Peru Altitude: 2,000 Meters Above Sea Level Process: Washed Harvest: September 2025 Notes: Grape, Currant Jam & Cacao. Joaquin Lipa's Bourbon is an all-around fantastic coffee. His coffee is bigger on the body, medium+ sweetness & an acidity that lightly sparkles. In the cup we get notes of juicy dark fruit like Malbec grape, currant, pluot, blueberry and the like. It's a layered profile with a well rounded and full feel hinting at cacao with a tropical perk. Mr. Joaquin Lipa is presenting a very good example of Bourbon near its best. Joaquin Coaquira Lipa has gone all-in with coffee this last few years. He has now made his coffee crop's his family's main income source. Mr. Joaquin spends his days in the farm infrastructure, taking care of his coffee plants and bee hives. His parents taught him the importance of a healthy ecosystem and tending to bee hives around the property. Joaquin's cultivation work is an ancestral practice that improves pollination of the coffee flowers. A good flowering of the coffee plant makes for a great fruiting. This Bourbon was hand picked with selective harvesting for only ripe cherries. The coffee cherries were then washed to eliminate impurities & floated. Floating cherries are skimmed off the surface of the water and discarded. The coffee was depulped & fermented for just over day until the mucilage separated from the parchment. The coffee is then washed and set out to dry on raised beds for a few weeks until the moisture content reaches an even 10.5%. Bourbon (pronounced burr-bone), is one of the most culturally and genetically important C. Arabica varieties in the world, known for excellent cup quality at the highest altitudes. Bourbon and Typica make up an overwhelming majority of the parentage and lineage we consume in specialty coffee. A tall variety with relatively low cherry production. Though this plant yields excellent quality, it is rarely seen these days. Bourbon has largely been replaced by other more disease-resistant and higher yielding coffee plants. Shipped on Tuesdays. Our coffees are best after two weeks+ of the roast date. Last Roast: June 8th, a few bags remaining.

Farm: Santa Juana Region: Puno, Inambari, Peru Altitude: 2,000 Meters Above Sea Level Process: Washed Harvest: September 2025 Notes: Grape, Currant Jam & Cacao. Joaquin Lipa's Bourbon is an all-around fantastic coffee. His coffee is bigger on the body, medium+ sweetness & an acidity that lightly sparkles. In the cup we get notes of juicy dark fruit like Malbec grape, currant, pluot, blueberry and the like. It's a layered profile with a well rounded and full feel hinting at cacao with a tropical perk. Mr. Joaquin Lipa is presenting a very good example of Bourbon near its best. Joaquin Coaquira Lipa has gone all-in with coffee this last few years. He has now made his coffee crop's his family's main income source. Mr. Joaquin spends his days in the farm infrastructure, taking care of his coffee plants and bee hives. His parents taught him the importance of a healthy ecosystem and tending to bee hives around the property. Joaquin's cultivation work is an ancestral practice that improves pollination of the coffee flowers. A good flowering of the coffee plant makes for a great fruiting. This Bourbon was hand picked with selective harvesting for only ripe cherries. The coffee cherries were then washed to eliminate impurities & floated. Floating cherries are skimmed off the surface of the water and discarded. The coffee was depulped & fermented for just over day until the mucilage separated from the parchment. The coffee is then washed and set out to dry on raised beds for a few weeks until the moisture content reaches an even 10.5%. Bourbon (pronounced burr-bone), is one of the most culturally and genetically important C. Arabica varieties in the world, known for excellent cup quality at the highest altitudes. Bourbon and Typica make up an overwhelming majority of the parentage and lineage we consume in specialty coffee. A tall variety with relatively low cherry production. Though this plant yields excellent quality, it is rarely seen these days. Bourbon has largely been replaced by other more disease-resistant and higher yielding coffee plants. Shipped on Tuesdays. Our coffees are best after two weeks+ of the roast date. Last Roast: June 8th, a few bags remaining.