This lot won 1st place in the Copa de Oro competition this year. The high elevations of San Agustín create complex and ripe fruit profiles that are difficult to match. In the cup we find bright fruits, lively acidity, and a jam-like sweetness.
La Argentina, San Agustín, Huila
Hand picked at peak ripeness. Floated to further remove defects. De-pulped. Dry fermented for 24 hours. Washed. Dried in parabolic dryers for 16 days.
The Hoyos family farm is located quite high up, which is becoming more and more necessary as the climate continues to change. San Agustín is particularly feeling the impact of the warmer and wetter climate, as coffee needs cooler temperatures for slower, proper cherry maturation and development. The Hoyos Family is part of an informal group of producers called La Muralla, who are dedicated to supporting each other and helping each other find ways to continue improving their coffees through the changing conditions. This is the first year of the Copa de Oro, which is unique in that it is a larger competition that focuses on multiple regions in southern, western, and central Huila.
Pink Bourbon is a variety known for the complexity of its acidity and fruit characteristics. The physical look of the seeds and plant, along with its rather distinct flavor profile, point towards it being some sort of Ethiopian Landrace variety. However, to our knowledge Pink Bourbon has not yet been genetically tested, so we cannot say with certainty what exactly it is. Working with our partners at World Coffee Research we hope to have this variety tested in the near future.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.