HOT ! Yagura y Rojas Yellow Bourbon

This beautiful Yellow Bourbon from Tolima is the result of a thoughtful collaboration between Erika Yagura and Jorge Rojas. Erika, a dedicated teacher and coffee producer, was responsible for cultivating this lot, which was then processed by Jorge using a medium-intensity fermented washed process method. The two share a practical, research-driven approach to coffee production—Erika constantly experiments with new variables on her farm, while Jorge fine-tunes fermentations to best highlight each coffee’s intrinsic qualities. Together, they produce clean, expressive coffees that reflect their shared commitment to precision and quality in both farming and processing.

COFFEE DEETS

CONTINENT: South AmericaCOUNTRY: Colombia    REGION: Tolima    VARIETAL: Yellow BourbonFARM: Finca ExperimentalFARMER: Erika YaguraPRODUCER: Jorge RojasPROCESS: Anaerobic WashedALTITUDE: 1900 masl

ABOUT THE FARM

Erika Yaguara is both a teacher and a coffee producer, balancing her time between the classroom and her farm, Finca Experimental. While she educates children during the day, she dedicates her afternoons to improving coffee production through systematic trials and process refinements. Her farm is a testing ground for different coffee varieties, fermentation techniques, and drying methods.

Her partner, Jorge Rojas, has worked in coffee since he was 12, taking over responsibilities after his father’s passing. Despite completing only third grade, he developed expertise in specialty coffee, becoming a key member of ASOPEP Planadas, an association focused on organic and ecological farming. He has also earned organic BIO certification while consistently refining his processing techniques to maximize quality. .

ABOUT THE PROCESSING

For this particular lot, we decided with Jorge to do a medium-intensity fermented washed process. Harvesting yellow-ripening varieties presents challenges, as ripeness is harder to judge. After handpicking, the cherries undergo flotation to remove underripe and defective fruit before being placed in blue tanks for a 36-hour fermentation. Once pulped, the beans, still covered in mucilage, return to the tanks for an additional 36-hour fermentation. The final step is a quick wash to prevent excessive water use while maintaining clarity in the cup.

While many producers experiment with inoculation or infusion under the term “anaerobic,” Jorge strictly avoids foreign agents. His approach relies solely on the coffee’s natural microorganisms, ensuring a clean, terroir-driven flavor. The result is a floral, mango-forward washed coffee with a crisp finish.