Bourbon de Colasay is a unique local Arabica coffee variety grown in the Colasay district. Although local producers refer to it as Bourbon due to its similar appearance, genetic testing suggests it is a mutation or local crossbreed that is genetically akin to Catimor—yet without the vegetal or astringent flavors commonly associated with that family. In this specific lot from the Timbuyacu farm, we find prominent notes of walnut and hazelnut, alongside fruity nuances reminiscent of pear and plum. Additionally, the coffee has a very sweet profile, evoking cocoa powder and toffee, with mild acidity and a medium body.
At NOMAD, we were looking to establish a new long-term relationship for our house coffee lineup. Sofie from Sucafina recommended we get in touch with Alfonso from Café Monteverde and his Timbuyacu farm, as his philosophy and values—centered on the pursuit of quality, the well-being of his people, and environmental stewardship—aligned perfectly with NOMAD’s own values.
Alfonso sent us samples from several of his lots, including this washed-process Bourbon from Colasay, which was exactly what we were looking for. It is a sweet, approachable coffee with subtle fruity notes—ideal for our house coffee selection.
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Variety
Colasay Bourbon
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Processing
Washed
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Altitude
1620 MASLL
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Region
Colasay District
Nomad
Since NOMAD Coffee was a traveling cart in the London markets in 2011 and until today, the values and goals that define them remain the same: closeness and respect for the producer and careful attention to the process.
Barcelona, Spain
Unique coffees, from unique roasters, for unique experiences.
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