Berry Bourbon - Sold Out
Whole beans 200 grams
Tasting notes: Cherry · Red & Wild Berries · Bright Sweetness
This Red Bourbon is a celebration of fruit — vivid, sweet, and impossibly clean. Think fresh red berries in a cup, with a brightness that lifts every sip. It's expressive without being overwhelming, complex without being difficult. The kind of coffee that makes filter brewing feel like an event.
The KAKAW KAPE™ difference
Processed with our proprietary zero-water innovation, this Bourbon's berry character is amplified through the up-cycled pulp of the cacao fruit. Let it rest 4 weeks from roast date for peak complexity. As the cup cools to around 73°C, the fruit notes intensify and a natural sweetness takes over — no sugar needed.
Why it matters
Zero water used. Zero wastewater produced. The most delicious part of the cacao fruit — rescued, not wasted.
- Origin: Guatemala
- Variety: Red Bourbon
- Process: KAKAW KAPE™
- Best after: 4 weeks from roast
- Brew tip: Ideal for filter, V60, or AeroPress — the berry notes sing in a slower brew
Micro lot coffee
This is a nano-lot coffee processed by ourselves at Finca La Senda, this good quality variety has been elevated by our processing innovation rendering it sweeter and more complex. This batch of coffee was harvested and processed in Acatenango at 1850 MASL, showcasing unique, high-quality flavor profiles. This special lot offers a one-of-a-kind tasting experience.
Processing method
A groundbreaking coffee-processing innovation, which patent has been filed in EU. This new processing method integrates elements of fine cacao with wet and thermo-shock processing methods using 0 water, replacying it with upcycled cacao-fruit often dicarded as waste, producing 0 waste water contamination and unlocking new flavour compounds in coffee through two anaerobic co-fermentations with more than 120 hours, one short aerobic and thermo-shock drying in raised drying beds.
Cherry, Red berries, and Honey
Filter: Medium Filter coarse grind - 20 g dose – 300 g water Brew ratio 1:15 94 Celsius. Blooming 1:3 in 30 seconds (60 g) and 4 pours of 60 g water with pause of 10 seconds. Recommended total brew time 2:45 minutes.
Espresso: We tend to overdose with a slightly more coarse grind with a dose of 20,5 to 21 g in and 44 Brew ratio 1:2.2 93 celcius in 26 to 28 seconds. We recommend this ratio for a juicy espresso shot that is bright, fruity, floral and sweet. For espresso milk beverages, you will need a shorter pulled shot 1:1.9 ratio with 21 to 22 g dose and yield around 36 g out for more intense espresso and milk experience.
TDS % recommendation Filter 1.30 to 1,40 & Espresso 10,3% but you can move freely to experience difference nuances in flavor between 10 and 11%.
Extraction % fruity and more acidic in the mark of 19% and for more intense and mature fruit and caramel notes 21%.
Water recommendation: TDS 100 / Clear color & Odor and Chlorine free / Calcium Hardness around 40 but advisable 38 to 68mg/L / Alkalinity total 40 mg/L and PH 7 to 7.5
Using Zero water: Add 6 drops APAX Jamn, 2 drop Lycac and 1 drop Konflux for 245 g brew.
Keep in a dark, dry and cool place for optimal flavour quality preservation