{"product_id":"yagura-y-rojas-yellow-bourbon","title":"Yagura y Rojas Yellow Bourbon","description":"\u003cp\u003eThis beautiful Yellow Bourbon from Tolima is the result of a thoughtful collaboration between Erika Yagura and Jorge Rojas. Erika, a dedicated teacher and coffee producer, was responsible for cultivating this lot, which was then processed by Jorge using a medium-intensity fermented washed process method. The two share a practical, research-driven approach to coffee production—Erika constantly experiments with new variables on her farm, while Jorge fine-tunes fermentations to best highlight each coffee’s intrinsic qualities. Together, they produce clean, expressive coffees that reflect their shared commitment to precision and quality in both farming and processing.\u003c\/p\u003e\n\u003ch6\u003e\n\u003cstrong\u003eCOFFEE DEETS\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eCONTINENT:\u003c\/strong\u003e \u003cem\u003eSouth America\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eCOUNTRY:\u003c\/strong\u003e \u003cem\u003eColombia    \u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eREGION: \u003c\/strong\u003e\u003cem\u003eTolima    \u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eVARIETAL:\u003c\/strong\u003e \u003cem\u003eYellow Bourbon\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFARM:\u003c\/strong\u003e \u003cem\u003eFinca Experimental\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eFARMER:\u003c\/strong\u003e \u003cem\u003e\u003cspan\u003eErika Yagura\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003ePRODUCER:\u003c\/strong\u003e \u003cem\u003e\u003cspan\u003eJorge Rojas\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003ePROCESS:\u003c\/strong\u003e \u003cem\u003e\u003cspan\u003eAnaerobic Washed\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eALTITUDE:\u003c\/strong\u003e \u003cem\u003e\u003cspan\u003e1900 masl\u003c\/span\u003e\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003e\n\u003cstrong\u003eABOUT THE FARM\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eErika Yaguara is both a teacher and a coffee producer, balancing her time between the classroom and her farm, Finca Experimental. While she educates children during the day, she dedicates her afternoons to improving coffee production through systematic trials and process refinements. Her farm is a testing ground for different coffee varieties, fermentation techniques, and drying methods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eHer partner, Jorge Rojas, has worked in coffee since he was 12, taking over responsibilities after his father’s passing. Despite completing only third grade, he developed expertise in specialty coffee, becoming a key member of ASOPEP Planadas, an association focused on organic and ecological farming. He has also earned organic BIO certification while consistently refining his processing techniques to maximize quality. .\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003e\n\u003cstrong\u003eABOUT THE PROCESSING\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cp\u003eFor this particular lot, we decided with Jorge to do a medium-intensity fermented washed process. Harvesting yellow-ripening varieties presents challenges, as ripeness is harder to judge. After handpicking, the cherries undergo flotation to remove underripe and defective fruit before being placed in blue tanks for a 36-hour fermentation. Once pulped, the beans, still covered in mucilage, return to the tanks for an additional 36-hour fermentation. The final step is a quick wash to prevent excessive water use while maintaining clarity in the cup.\u003c\/p\u003e\n\u003cp\u003eWhile many producers experiment with inoculation or infusion under the term “anaerobic,” Jorge strictly avoids foreign agents. His approach relies solely on the coffee’s natural microorganisms, ensuring a clean, terroir-driven flavor. The result is a floral, mango-forward washed coffee with a crisp finish. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Steady State","offers":[{"title":"10oz","offer_id":43887212920920,"sku":"SO-YYR-2L-WB","price":36.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":43887212953688,"sku":"SO-YYR-5L-WB","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2425\/8607\/files\/SS_10ozYagurayRojas_LabeledProductImage_11.07.2025.jpg?v=1773951094","url":"https:\/\/clivecoffee.com\/products\/yagura-y-rojas-yellow-bourbon","provider":"Clive Coffee","version":"1.0","type":"link"}