The complexity and ripe fruit profiles found at high elevations in San Agustín are difficult to match. We are very excited to once again be working with the Hoyos family’s coffees. In the cup we find articulated and nuanced acidity, ripe red fruits, and excellent structure.
La Argentina, San Agustín, Huila
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Washed. Dried in parabolic dryers for 16 days.
The Hoyos family farm is located quite high up in this particular microclimate, 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. These brothers are 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 in spite of the changing conditions.
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.