Chōhara Estate is nestled at the foot of the majestic Apu Chogesafra mountain in the Inkawasi region, boasting exceptional volcanic soil rich in natural minerals and organic matter, where Elio Ccotarma is grown. Standing in the estate's plantation, one can enjoy breathtaking views of the snow-capped Chogesafra mountain and the surrounding mountain ranges. Furthermore, the estate is home to lush native trees and a variety of wild birds. Located at a high altitude rarely seen in other coffee-growing regions, the estate's unique terroir imparts a distinctive quality and flavor to its coffee. The dense vegetation provides natural shade for the coffee trees, and the fallen leaves naturally transform into fertile organic nutrients. The harvest season typically begins in September and lasts until January of the following year. Bourbon is the most famous variety among the descendants of Bourbon coffee. It has tall plants, relatively low yields, and is susceptible to major diseases, but its cupping quality is excellent. In the early 18th century, French missionaries introduced Bourbon coffee from Yemen to the island of Bourbon (now Réunion), giving it its current name. Bourbon coffee didn't leave the island until the mid-19th century. However, from the mid-19th century onwards, as missionaries established settlements in Africa and the Americas, the variety spread throughout the world. Bourbon coffee was introduced to Brazil around 1860 and quickly spread north to other parts of South and Central America, where it is still cultivated today. In these regions, it has hybridized with other Bourbon-related varieties, including those introduced from India and local Ethiopian varieties. Today, there are many Bourbon-like coffee varieties in East Africa, but none are exactly the same as the Bourbon coffee variety unique to Latin America. This washed Bourbon, when cupped, has delicate aromas of lavender, sweet and sour flavors of blueberry, and a distinctive yogurt-like mouthfeel.