Coffee orders placed by 5 p.m. Monday will be processed and shipped by Wednesday the same week. Orders placed after 5 p.m. on Monday will be processed and shipped the following week.

Colombia Rio Negro


A floral aroma brings forward the acidity of crisp red apple with flavors of lemon butter, sage, and a candied finish.


Product Description

REGION: South America
ORIGIN: Huila, Colombia
FARM/CO-OP: Small farms around the village of Rio Negro in Huila
ELEVATION: 1,560m – 1,880m
TASTE: Floral, Sweet, Fruit

Yellow Bourbon is a natural cross between Red Bourbon and Amarelo de Botacuto, which is labeled as a Typica variant with yellow fruit. Bourbon resulted from selections made by French botanists in wild Yemeni coffee groves. Moved to controlled fields for propagation, the relatively humble stock produced a remarkable variety and was given the namesake of its nursery – Bourbon Island – upon its introduction to South American. Under expanded cultivation in Brazil, a yellow mutant with a unique flavor profile expressed itself and was isolated, expanded, and named for its color.

This Variety Select lot comes to us courtesy of 10 farmers from the small boroughs surrounding the village of Rio Negro, located in the municipality of Iquira, Huila:

Evangelista Oca — Finca La Esmeralda -1900 masl

Rodrigo Robayo — Finca Santa Rosa -1990 masl

Daniel Perdomo —Finca Buena Vista -1940 masl

Orlando Morea — Finca El Mirador -1940 masl

Arquimedes Olarte —Finca Santa Rosa – 1990 masl

Gabriel Perdomo — Finca El Portal – 1940 masl

Robinson Quebrada — Finca La Esperanza – 1990 masl

Guillermo Chantre — Finca Los Pinos – 1900 masl

Pascual Ulchur — Finca La Esperanza – 1900 masl

Argemiro Ruiz- Finca Villa Esperanza – 1990 masl

With an average farm size of 3-7 hectares, volcanic soil, an average temperature of 20-25° C, and 160 CM of annual rainfall, this area is extremely conducive to the cultivation of coffee. Generally, these farmers are processing only ripe cherries the same day of harvest using a dry fermentation of 18-24 hours. The coffees are washed and then dried in parabolic dryers for an average duration of 12-18 days.

Additional Information


Coarse Grind – Cold Brew, Commercial Drip, Cone Filter, Espresso #1 Extra Fine, Espresso #2, Flat Bottom Drip, French Press, Whole Bean


1 Pound Bag, 5 Pound Bag