Our dedicated team and modern infrastructure ensure that each grain meets the highest standards of excellence, reflecting our ongoing commitment to quality.
Q-graders
Technical team made up of
quality and certification
experts
Employees in general, from the office
to the dry processing plants
Coffee producers throughout Brazil
(Bourbon partners)
Quality Contest
Laboratories and purchasing offices
in the different regions where
Bourbon operates
Own dry processing plants and one
leased for classification procedures
Importers and roasters
Bourbon trains and encourages professionals to work together to meet the demands of many importers and roasters around the world.
Our employees are involved in the entire operation, with the constant aim of providing the best coffees.
After years of research carried out in partnership with leading names in the industry, Bourbon has concluded that the use of Selvatech yeast powder in the fermentation process offers the most consistent results.
Made from wild microorganisms from the coffee microbiota, Selvatech ensures that the sensory profile of fermented coffee is intensified, bringing out more complex notes in the flavor.
The following sensory impacts can be defined: intense aroma with fruity notes, intense and pleasant acidity and fruity, ripe fruit and liquor flavors.
Bourbon protocol
O intuito da Bourbon é apoiar seus fornecedores de produto e serviço a agir neste tempo onde a cultura de Segurança de Alimentos tem sido muito discutida e equipar-se com as melhores práticas para garantir um café de qualidade e seguro ao consumidor.
O principal objetivo do selo é evitar contaminações que podem ocorrer na cadeia do café, sendo elas:
Através de um checklist com perguntas objetivas e específicas para o café, o fornecedor saberá se ele tem ou não condições de obter o selo e, caso não, saberá quais pontos precisa melhorar.This initiative seeks to guarantee good practices in the handling of coffee at all stages until it reaches the end user.
