The coffees from Los Tres Potros clearly stand out every year - the farm produces outstanding coffees and has been awarded the Cup of Excellence several times for this. The bourbon beans were processed 'naturally'. The coffee comes with a high sweetness of macadamias and a medium acidity reminiscent of butterscotch. The silky mouthfeel is accompanied by a sweet and clear finish. Our Los Tres Potros coffee (which means "The three Colts" - but more on that later) is a flavourful stunner that very much deserves the Cup of Excellence award. The Bourbon coffee variety has its roots in Yemen and was brought to the Île Bourbon (now Réunion) in the Indian Ocean by French botanists at the beginning of the 19th century. Here, the variety has adapted to the rainy climate and developed special characteristics. Bourbon coffee plants thrive particularly well on volcanic, mineral or loamy soils. They favour slopes with a balanced climate. The best yields are achieved at altitudes between 1,100 and 2,000 metres, here on los Tres Potros the beans grow at around 1,500 metres, which is ideal for them. Bourbon coffees are known for their wide variety of flavours. They offer fruity citrus flavours, fine complex acids and an additional sweetness. The result is a full body and a very harmonious cup profile. The red coffee cherries, in particular, are characterised by very complex, balanced notes.