The complexity and ripe fruit profiles found at high elevations in San Agustín are difficult to match. We are very excited to be working with the Hoyos family’s coffees again. In the cup we find an articulated and nuanced acidity, ripe red fruits, and jasmine.
Gesha & Pink Bourbon
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 relatively 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. 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 despite 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 distinct flavor profile, point towards it being an Ethiopian Landrace variety. However, to our knowledge Pink Bourbon has yet to be 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 soon.
Gesha was originally collected from the coffee forests of Ethiopia in the 1930’s. From there, it was sent to the Lyamungo Research Station in Tanzania, and then brought to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in the 1953, where it was logged as accession T2722. It was distributed throughout Panama via CATIE in the 1960’s after its tolerance to coffee leaf rust was recognized. However, it was not widely planted because the plant’s branches were brittle and not favored by farmers. Gesha came to prominence in 2005 when the Peterson family of Boquete, Panama, entered it into the Best of Panama competition and auction. It received exceptionally high marks and broke the then-record for green coffee auction prices, selling for over $20 per pound. Since then, the variety has become a resounding favorite of brewing and roasting competition winners and coffee enthusiasts alike.
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.