This is another lot from the Monkaaba project focusing on supporting and developing young producers. We are particularly excited to be working with Silvia, only 19, who has a quarter-hectare (~.6 acre) garden of Pink Bourbon high up in San Agustín. In the cup we find bright yellow fruits, excellent structure of sweetness, and a lively acidity.
Las Chinas, San Agustín, Huila
Hand picked at peak ripeness. Floated to further remove defects. Held in cherry to ferment for 20 hours. Depulped. Dry fermented in a tile take for an additional 70 hours. Washed. Dried on Silvia’s roof using an elda dryer until moisture reaches 10-11%.
Under the watchful eyes of her father, long time coffee producer Silvio Ordoñez, this is 19-year-old Silvia’s first micro lot and first international sale. About two years ago, the duo planted this plot of 1,500 Pink Bourbon trees together based on Silvio's desire to, "teach her that one has to achieve things by their own merit.” Since taking over this small garden of Pink Bourbon, Silvia has been studious and attentive to all elements of harvesting and processing. Silvia has also become a weekly fixture at Monkaaaba’s coffee tasting sessions, where she has learned to identify her own coffee while learning about physical analysis and defect identification.
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.