This unique blend is composed of tiny high-quality lots that couldn't be exported on their own because of how small they were. In the cup we find ripe fruits, vibrant acidity, and excellent sweetness.
Pink Bourbon, Caturra, V. Colombia, Castillo
1,600 - 2,000 masl
Hand-picked at peak ripeness. Floated to further remove defects. Held in cherry to ferment for 48 hours. Depulped. Dry fermented for an additional 36 - 48 hours. Washed. Dried on raised beds until moisture content reaches ~10.5%.
It is common for smallholders in Colombia to produce lots that aren’t large enough to be exported on their own. However, the quality is often just as good (or better) than the samples we receive from larger lots. This year, with the help of our exporting partners The Coffee Quest, all of these lots were purchased, regardless of size, in order to create an exportable-size lot based solely on cup score and quality.
This field blend is 72% Pink Bourbon, and the rest is a blend of the three most commonly grown varieties in Colombia: Castillo, Variety Colombia, and Caturra. Both Castillo and V. Colombia are Catimor hybrids, which give them high disease resistance. Caturra, on the other hand, is a natural mutation of Bourbon, and is very susceptible to disease.
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.