Description
Eduardo selected 4 farms producing pink bourbon in the municipality of La Argentina, Huila. He asked each producer, using their own micro-mill, to carefully harvest, sort and float cherries to remove damaged and less dense seeds. Next the producers follow a two-step fermentation process where cherries are first macerated for 36 hours in sealed bags, then depulped and placed back into sealed bags to ferment the beans in mucilage for 24 hours. Next the coffee is dried (skipping the washing stage) on raised beds to 11 percent. The harmony between these producers in post-harvest practices was impressively precise to achieve such a clean and consistent blend, which Eduardo carefully confirms with cupping analysis.
Eduardo keeps strong ties with the Federación Nacional de Cafeteros de Colombia(FNC) to assist with the preparation of coffee for export and gaining access to international markets. In addition to marketing coffee internationally, the FNC provides producers with financing, training, and technical assistance to improve coffee quality. The FNC also strives to improve the quality of life for coffee producers and their families through projects promoting income diversification and education.
Pink Bourbon: Cultivated from hybridization of Red and Yellow Bourbon. It’s very rare, but the producers say it is quite resistant to rust. Pink and Orange Bourbons are very difficult to produce with consistency. The recessive genes leading to the expression of these colors are easily thwarted by the presence of yellow and red genes in a given pollen grain. A carefully isolated and contained lot can do quite well and preserve the unique color and character of this variety, though this is quite hard to find.
Tasting Notes: A great clean, fresh and exotic Colombian offering. Great from light to dark roasts. Light to medium roast points were our favorite, showing the uniqueness of the offering very well. Citric/floral acidity mixing with a little soft fruit tone, pulling some balance with a sweet edged nuttiness. With the red fruit and more citric/floral components, it creates a link to an Ethiopian taste upfront but will balance with the classic Colombian features of good body and nutty tones. Light roasts are very bright, medium roasts get fuller bodied and smoother, darker roasts are hefty and slightly edgy, but bring some uniqueness over your classic Colombian dark roast, much sweeter with hints of floral and fruity overtones.
Roasting Notes: Fairly even roasting with medium chaff levels. Beans darken up quickly and will appear darker than they really are. Use the cracks or expansion in size to hit your roast levels. Good from light to dark but most will like a solid medium roast the best, good balance and smooth edges. Light roasts are equally as tasty but a little more on the acidic side, darker roasts are a much stronger cup and pick up some roasty tones but it compliments the cup nicely. A longer setup time will accentuate the depth of flavors present.
More Green Coffee Bean Information:
Guide to coffee varieties/cultivars
Spotlight on the Colombian Coffee Region
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