Golden Ascend
 
High in the lush Colombian Andes, where mist clings to emerald slopes and sunlight breaks through like liquid gold, a rare coffee cherry ripens—not crimson, but bright yellow. This is Yellow Bourbon, a natural mutation of the celebrated Bourbon variety first cultivated in the 1700s on Bourbon Island (now Réunion, near Madagascar).
 
Originally carried from Ethiopia to Yemen, then to the French-controlled island of Bourbon, this variety spread across the globe. Farmers prized Bourbon for its balanced sweetness and complexity. Over generations, natural mutations occurred— producing red, pink, and the extraordinary yellow-fruited Bourbon, which found a perfect home in Latin America’s high-altitude soils.
 
In Colombia, this rare strain thrives on mountain slopes where rich volcanic earth and dramatic climates shape its flavor. But the true magic begins after harvest. Instead of rushing the cherries to dry, farmers guide them through a double fermentation ritual—a modern innovation layered onto centuries of tradition. In oxygen-free tanks, the cherries rest and transform, unlocking tropical sweetness. Then, through a second controlled fermentation, complexity deepens and layers of flavor emerge.
 
What’s left is a cup that honors both history and innovation: - Juicy mango sweetness bursting with tropical brightness. - Golden raisin richness that nods to old-world sweetness. - A sparkling Meyer lemon finish, crisp and radiant.
 
This is coffee that carries the legacy of Bourbon’s centuries-old journey—yet rises into something entirely new. At Raise Up Coffee, we call it Golden Ascend, because it doesn’t just honor the past—it pushes coffee into the future, reminding us that every cup can rise higher.
 
Exotic. Rare. Radiant.