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Honey Red Bourbon
  • Honey Red Bourbon
  • Honey Red Bourbon
  • Honey Red Bourbon
  • Honey Red Bourbon
Honey Red Bourbon

Honey Red Bourbon

Details

This Red Bourbon from Jorge Elías Rojas at Finca El Jardín in Tolima, Colombia, showcases his focus on precision and quality. Grown at 1,850 m and processed using the Honey method, the coffee delivers a sweet, complex, and balanced cup. The Honey Process enhances body and red fruit sweetness while preserving clarity and a silky mouthfeel. Expect notes of caramel, red berries, and a refined acidity that highlight both the variety’s classic profile and the terroir of Tolima’s highlands.
Let your coffee rest

The coffee should rest for minimum 21 days after roasting and be used within 4 months at the latest. The coffee reaches its maximum complexity within a certain period of time. In our experience we found that between 4-7 weeks the coffees are reaching there peak.
€18,90 €94,50/kg
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Size

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About this coffee

Producer
Jorge Elías Rojas

Region
Planadas

Origin
Colombia

Varietal
Red Bourbon

Process
Honey Process

Harvest
2025

Produzent
Jorge Elías Rojas

Region
Planadas

Herkunftsland
Kolumbien

Varietät
Red Bourbon

Prozess
Honey Process

Ernte
2025

Sweetness

Complexity

Acidity

It's all about the coffee

At Sandbox, we embrace innovation and challenge the status quo. That’s why we don’t differentiate between espresso and filter roasts, and we use only light roasts to bring out the best in our coffee. We encourage you to explore and experiment with our coffees—whether you prefer filter, espresso, or flat white, make it your own. Be curious, enjoy the journey and let’s learn from each other!

About the producer / farm

Jorge Elías Rojas

Jorge Elías Rojas is a fourth-generation coffee farmer from Planadas, Tolima, Colombia. At his farm Finca El Jardín, located around 1,850 m above sea level, he cultivates varieties like Pink Bourbon and Geisha with a strong focus on innovation and quality. Known for his precise fermentation methods and sustainable farming, Jorge produces coffees celebrated for their clarity, sweetness, and distinctive regional character.

About the varietal

Pink Bourbon

Red Bourbon is a natural mutation of the Typica variety, originating from the island of Réunion (formerly Bourbon). It’s prized for its sweet, complex cup profile and balanced structure. The variety produces round, dense cherries with moderate yield, thriving best at higher altitudes between 1,200–2,000 meters. Known for its vibrant red fruit and caramel-like sweetness, Red Bourbon is a cornerstone of specialty coffee—valued for its clarity, silky mouthfeel, and well-defined acidity that reflects terroir exceptionally well.

About the process

Honey

The honey process is a hybrid method that sits between washed and natural processing. After the outer cherry skin is removed, part of the sticky mucilage — the “honey” layer — is left on the beans during drying. Depending on how much mucilage remains, you get variations like yellow, red, or black honey. This process reduces water use compared to washed coffees and enhances sweetness and body while maintaining a clean profile. The result is a cup that combines the clarity of washed coffees with the fruit-forward intensity of naturals.

Pairs well with