We are honored to continue working with Diego's coffees, which have been in high demand since winning several regional competitions in Southern Huila. 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 at high elevation, which is becoming more and more necessary as the climate continues to change. San Agustín particularly feels the impact of the increasingly 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.
Pink Bourbon is a relatively new variety being grown primarily in and around Huila, Colombia. The variety has been identified genetically as an Ethiopian Landrace, but unfortunately, we cannot be any more specific as to its origins until there is a larger genetic database.
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.