J.R. Orange Bourbon

process

selectively hand-picked; washed and sanitised (50°C); oxygen-limited fermentation for 3-4 days, until it reached a pH of 3.4; finished with slow sun drying to stable moisture. Designed to preserve clarity while shaping the varietal’s orange, blossom, and passionflower profile.

producer

the Finca Río Negro farm is family-run and led by John Rodríguez Acevedo in Huila. the focus here is patient, detail-driven farming: careful variety selection, disciplined picking, tidy wet-mill practices, and slow, even drying.