Coffee Buenos Aires - Old Bourbons

Sourcing note 

After completely restoring the farm he inherited from his father, Jesús Bedoya has mastered the art of fermentation. 

Here, a natural double fermentation (Trapiche method) and slow drying in the shade give these bourbons—harvested from trees around twenty years old—a natural sweetness, a silky body, and irresistible citrus notes. 

A confidential and exclusive batch.

Sourcing note

No track, no road to get to Negussa Tadessa, the owner of Tatmara Plantation, a sublime farm lost in the forest like the coffee that is harvested there. Bonga's feeder. Tatmara is a delight, a place touched by grace, like the coffee that is harvested there.