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Light Roast · South America

Colombia Finca La Bohemia Borbon Island - Washed

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— What drinkers say

Reviews.

— About this coffee

Pineapple. Grapefruit. Cranberry.

150g pack whole bean ship within 24 hours
100% specialty arabica coffee beans only
Prodigal's coffee beans are at their peak 2 to 3 weeks after roasting

 

This gorgeous washed coffee is full of pineapple, grapefruit, and tart cranberry. Classic, clean coffees like this are increasingly rare find, so we are thrilled to add it to the menu. The acidity is tart like a green apple, and the subtle stone fruits and prodigious aroma make this coffee a complete sensory experience.  

For almost three decades, Raquel Lasso and her husband Carlos Alberto Belalcázar have grown coffee at La Bohemia. This perfect pair has won multiple Cup of Excellence Colombia awards including #1 in 2022 and #5 in 2023! Carlos and Raquel meticulously work together on their six hectares that contain around 10,000 coffee plants and a variety of vegetables in self-sustaining greenhouses. This lot gets its name from an "island" of pink bourbon trees that stand alone on their property. These trees stood out for the special flavors their coffee produced - beautiful tropical flavors and subtle aromatics, earning the name "borbon sutil". 

Only ripe cherries were harvested, sorted by density, and sanitized. Then they fermented for 96 hours. After a final washing they were sun dried on raised beds for 25 days. 

Process: Washed

Region: Nariño, Colombia

Variety: Borbon Sutil

Brewing Recipe : 

Filter
Brewing ratio 1 : 17
Ground coffee 16g
Total water 250ml
Water temperature 93ºc
Brew time 3 minutes
— Tasting notes

In the cup.

How Colombia Finca La Bohemia Borbon Island - Washed shows up — flavour profile, body, finish — graded on our internal cupping rubric.

Origin
South America
Roast level
Light Roast
Process
Fully washed
Altitude
1,400 – 1,800 masl
Varietal
Bourbon, Typica, Caturra
Best for
Filter · Pourover
Brew ratio
1 : 16 (filter) · 1 : 2 (espresso)
— Brew suggestions

Brew it
like this.

Pourover (V60)
Ratio
15g : 250g
Time
3:00
Temp
93°C

Bloom 30s. Four pours of 60g, 30s apart.

French Press
Ratio
30g : 500g
Time
4:00
Temp
92°C

Plunge slow. Decant immediately to avoid over-extraction.

Espresso
Ratio
18g : 36g
Time
28s
Temp
93°C

Distribute, tamp level, pull. Adjust grind to hit time.

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