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A laboratory beaker of unroasted coffee beans on pale stone, with a petri dish holding a few beans beside it.
Illustrative image. It does not show the documented lot.
A laboratory beaker of unroasted coffee beans on pale stone, with a petri dish holding a few beans beside it. Walking through the farm Catalogue page 19, Café y Ciencia
[04] Culturing

Bourbon Crimson

Café y Ciencia

Pink Bourbon as a Black Honey with “Thermal Shock Must”: ripe strawberry, hibiscus and red apple, sweetened by honey. The red profile of the Culturing line.

Variety
Pink Bourbon
Processing
Black Honey, Thermal Shock Must
Farm
DARU Farm
Producer
Darveris Rivas
Region
Mérida
Altitude
2,020 m
  • honey
  • ripe strawberry
  • hibiscus
  • red apple

Availability and samples on request

Request a sample or quote: Bourbon Crimson Documents

About this coffee

The Culturing line brings together honey processes with thermal-shock and co-fermented musts. Within it, Bourbon Crimson is the only profile in the entire collection with Black Honey: Pink Bourbon from DARU Farm, combined with the producer’s “Thermal Shock Must”. Its catalogue code is F03.

Here, red is more than just the name. Ripe strawberry, hibiscus and red apple define the profile, and honey provides the sweetness. A bright acidity, a silky body and a lingering aftertaste complete it. We clarify samples and quantities directly with Darveris Rivas.

SensorySpecificationsOriginProcessingQualityDocumentsSamples and delivery

Aroma wheel

The families in which the catalogue names aromas. Coloured segments mark documented families, without intensity.

documentednot named

Documented aroma families

  • Fruit ripe strawberry, red apple
  • Floral hibiscus
  • Sweetness honey

Taste profile

Acidity
bright
Body
silky
Aftertaste
lingering
Overall impression
not stated

Descriptive statements by the producer. No point values exist for this profile, so there is no scale. Source: Café y Ciencia catalogue, page 19

Specifications

Honey processes with thermal-shock and co-fermented musts.

Product

Product
Bourbon Crimson
Coffee type
Green coffee
Collection
Café y Ciencia
Catalogue line
04 · Culturing
Catalogue number
13
Catalogue code
F03

Origin

Producer
Darveris Rivas
Farm
DARU Farm
Region
Mérida
Country
Venezuela
Altitude
2,020 m according to the producer’s catalogue

Green coffee

Variety
Pink Bourbon
Processing
Black Honey, Thermal Shock Must
Notes
honey, ripe strawberry, hibiscus, red apple
Availability
Availability and samples on request

Not stated in the catalogue: harvest year, lot, cup score, quantity, price. Source: Café y Ciencia catalogue, page 19

Location of the state of Mérida in VenezuelaThe marked area is the state, not the location of a farm.

Map base: geoBoundaries gbOpen, Venezuela ADM1 (simplified), from data by OCHA Venezuela and the Instituto Nacional de Estadística, CC BY 3.0 IGO.

Origin and producer

Darveris Rivas grows the coffee in Mérida, in the Andes of western Venezuela. Farm and altitude are as stated in the catalogue.

Altitude
0 m 1,000 m 2,000 m 3,000 m 2,020 m

Producer’s statement in the catalogue

Darveris Rivas · DARU Farm

More about the producer

Processing

The designation in the catalogue and what the method means in general.

producer’s designation
Black Honey, Thermal Shock Must
Black Honey
A honey variant in which a particularly large share of mucilage stays on the parchment. Black honey is a name within the honey methods. Producers describe colour, share of mucilage and drying differently; there is no fixed percentage.
Thermal Shock Must
A must with a deliberate temperature change, by the method’s name. The catalogue gives no temperatures. Thermal shock describes a change of temperature. The catalogue names the method but neither the order of warm and cold nor a temperature programme. There is no single international recipe for it.
All methods of the collection

Quality and laboratory

No test or laboratory report exists for this profile. The information comes from the producer’s catalogue and is not an evaluation.

No values for sugar, caffeine, fat or pH are documented for this profile. Sensory sweetness and °Brix do not replace such an analysis.

Documents and evidence

Each document with issuer, date and scope: what it shows for this product and what it does not.

The evidence at a glance

Where each statement about this profile comes from. The documents themselves follow below.

StatementContentEvidence
Catalogue sourceCafé y Ciencia catalogue, Page 19Catalogue, page 19
VarietyPink BourbonCatalogue, page 19
ProcessingBlack Honey, Thermal Shock MustCatalogue, page 19
Sensoryhoney, ripe strawberry, hibiscus, red appleCatalogue, page 19
FarmDARU FarmCatalogue, page 19
ProducerDarveris RivasCatalogue, page 19
AwardsNo award is documented for this namenot documented
AnalysesNo product specific lab analysis publishednot documented

Technical data

Original sources

Documents on request

We provide product data sheets, catalogues and quality documentation individually on request. Their details are on this page.

View in the browser. We provide the original on request.

Taste first, then decide.

Availability and samples on request

  1. Request a sampleTell us the lot, quantity and timeframe. Samples of every lot are available on request.
  2. Roast and cup it yourselfYou assess the sample with your own sample roast and cupping.

Questions from business customers

Who is the offer for?

Roasters, importers and distributors, hospitality and hotels, and retail. Green coffee is aimed at roasters and importers, the two roasted coffees at hospitality, offices and retail.

How do I ask for current availability?

Via “Enquire about this coffee” on every lot and profile page. The form takes over the product and product group; you add volume and timing. The website shows no stock; we confirm availability per enquiry.

Can I request samples?

Yes. Samples are available for every lot of the current selection. For Café y Ciencia profiles and earlier lots, we clarify samples with your enquiry.

What information is there for each coffee?

Current lots: cupping score, origin, producer, altitude, processing, harvest and physical quality data. Café y Ciencia: variety, farm, process name and aromas as stated by the producer. Further details are available on request.

Request a sample or quote

Tell us the quantity and timing. We clarify availability, samples and terms directly with the producer.

Request a sample or quote: Bourbon Crimson Back to the collection