This unique blend of Tabi and Pink Bourbon is the international debut of this very young and ambitious producer. Usually these varieties are separated to stand on their own. In the cup we find ripe red fruits, a chocolate-like sweetness, and a very lively acidity.
Pink Bourbon, Tabi
Lavaderos, San Agustín, Huila
Mitaca; August, 2021
Hand picked at peak ripeness. Floated to further remove defects. The Tabi is held in cherry for 24 hours, depulped, then dry fermented for 54 hours. The Pink Bourbon is depulped immediately after harvest, and dry fermented for 38 hours. Both varieties are then washed, and dried on raised beds for 20 days.
Wilmer's heartfelt story is a joy to tell. Eight years ago, when Wilmer was only 20, his mom and sister abandoned the family farm due to debts incurred following the passing of Wilmer's father. Wilmer stayed behind, and within 3 years he had recuperated the farm and paid back almost all of the debts his family owed. His mother and sister then returned to the farm and requested that Wilmer return it to their possession. Despite all of the work he had put in, he accepted their request. Taking on personal debt, he purchased a small three hectare (~7.4 acres) lot a few hundred meters from his family's original farm. This lot was relatively untouched mountain jungle that he, over the next 4 years, cultivated and planted 3,000 trees of San Bernardo, 1,700 trees of Pink Bourbon, and 2,000 trees of Tabi. It is an honor to be the first roaster to bring his coffees to the international market.
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.
Tabi is a newer hybrid to the scene, having been developed in 2002. It is a cross between Bourbon, Typica, and Timor Hybrid. Tabi was developed as a part of the research to develop a variety that is disease resistant while maintaining good cup quality. Over the last few years this has become our favorite hybrid variety because it provides producers with an excellent disease-resistant choice while also having a very high cup quality potential.
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.