Colombia Huila

Origin Story:  

The two coffees that make up this roast are both Washed Pink Bourbons grown on two different farms located in Huila, Colombia: El Roble and La Floria.

Libardo Chilito, the producer for El Roble, moved to Huila as a boy and grew up working in the coffee fields with his brothers. They now each have their own section of the large family farm and have invested in a wide array of rare varieties. Libardo himself is growing Pink Bourbon, Wush Wush, SL-28, Sidra, and Geisha.

Cesar Llanten, the producer for La Floria, moved to Huila at a young age to work in construction, but when he met his wife Margarita whose family owned a coffee farm, everything changed. He began picking coffee with her, and after they were married, they moved to manage another farm. Eventually, they bought La Floria where they now grow almost entirely Pink Bourbon with a little Geisha and Cenicafe 1 in the mix.

Both coffees were fermented through an experimental process called carbonic maceration. Carbonic maceration involves fermenting the coffee cherries in sealed containers (in this case, for 1 week). 

Roast Story: 

Since the coffee was fermented with this experimental carbonic maceration process, we wanted to highlight the flavors we knew we could derive from this method during our roasting process. What resulted was a coffee with bright notes, similar to the artificial watermelon candy and dried fruit, specifically mango.

Suggested Brewing Recipe:

We recommend V60 or Chemex to bring out the delicate fruit notes in this roast.