Rarely do we work with regional blends; however, this is a very excellent small blend of 100% Pink Bourbon harvests from a small group of producers around the hamlet of Divino Niño in southern Huila. In the cup we find ripe berries, lemon acidity, with a dulce de leche sweetness.
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Dry fermented for 24 hours. Dried on parabolic dryers for 20 days.
We generally work with single producer lots from small farms in an attempt to ensure homogeneous quality and highlight the specific terroir that goes into making a certain coffee taste the way it tastes. However, there are some instances in which blending small crops from neighboring producers is advantageous both for quality as well as for the small community of contributing producers. While the lots produced on these small farms are not viably exportable on their own, combining such small lots allows them to be sold for higher prices on the specialty market, and encourages the producers to cooperate with one another in order to meet the rigorous quality standards of the specialty market. This particular regional blend is a collection of quality-separated Pink Bourbon lots from a very small group of neighboring producers around the hamlet of Divino Niño.
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.