This is a tiny, experimental lot of Jose Maria Lopez’ bourbon. This experiment was undertaken in May of 2019 with a centre of harvest bourbon picking. Jose picked 1500lb of coffee cherry and placed it into three sealed tanks. The process was the same for all three tanks with the only variable being time.
In the first tank (Lot36), the coffee was in the tank for 36 hours, then de-pulped and back in the tank for another 36 hours. Then the coffee was washed and dried on shaded raised beds.
In the second tank (Lot48), the process was the same but the time was 48 hours.
Finally, in the third tank (Lot72), the process again was the same but the time was 72 hours.
I had the chance to cup all three of these experimental lots in Honduras and there were marked differences between the three. Lot36 was slightly fruitier than the normal coffee, but also had a bready note that was less desirable. Lot48 tasted extremely fruity, almost like a natural but still clean. Lastly, Lot72 tasted quite fruity but also exhibited notes of over fermentation (I.e. onion).
The coffee I selected to bring to Calgary was Lot48, and it has performed very nicely and always impressed us on the dipping table. We have used this process (with some improvements) as the basis for some new experimental lots from Jose Maria for this coming harvest.