Bourbon Rosado
Bourbon Rosado
Double anaerobic fermentation with manual washing — a delicate pink bourbon from the Marcala highlands.
Cordillera Montecillos (Marcala)
1,450–1,650 MASL
Altitude
1,450–1,650MASL
Screen Size
14–16screen
Caffeine
14–16%
Defects
8−pts
Origin
Where It Grows
CountryHonduras
RegionCordillera Montecillos (Marcala)
Altitude1,450–1,650 MASL
Seed ShapeOval elliptic, visible and defined central groove.
Processing
How It's Made
Harvest MethodManual selective with optimal brix measurement.
ProcessDouble anaerobic fermentation / Manual wash.
Flower to Cherry8–9 months
Production30+ Kg/Ha
Technical Data
Full Specifications
Screen Size14–16 screen
Moisture≤12%
Defects8−
Flower to Cherry8–9 months
Production30+ Kg/Ha
Opt. Temperature750–850 °C
Opt. Rainfall1,300–1,600 mm/yr
Altitude1,450–1,650 MASL
Caffeine14–16%
Harvest MethodManual selective with optimal brix measurement.
ProcessDouble anaerobic fermentation / Manual wash.
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