Farm: Finca Villa Betulia
Varietal: Pink Bourbon
Altitude: 1850 MASL
Process: 200HR Anaerobic, Natural
Cup Score: 88
Strawberry, Nectarine & Chocolate - CRAZY!
This outstanding Pink Bourbon lot has been exposed to a 2x stage 200HR Anaerobic fermentation.
Luis Anibal is one of the most renowned coffee producers in Colombia, he’s made a name for himself by producing a selection of the worlds highest scoring varietals and his experiments in fermentation have taken his coffees to another level in recent years.
Luis lives at Finca Villa Betulia, located in Hulia, west Colombia, which he runs with the help of his wife and 3 sons. Luis purchased the farm back in 2005 but it wasn’t until 2012 he decided to start planting his first Geisha trees.
10 years later and after many successful harvests, Luis has completely renovated his farm into micro-lots to produce delicate and rare varietals such as Pink Bourbon, Tabi, red, yellow and even Pink Geisha! For soil diversity and shade he also cultivates plantain, lime and banana trees on the same plot.
This outstanding lot has been exposed to a 2x stage 200HR Anaerobic fermentation.
Firstly, after selective hand picking, the cherries are exposed to a dry Carbonic Maceration fermentation in a sealed tank for 100 Hrs. Once complete the cherries are then transferred to Grainpro bags for another 100 Hrs at a controlled 22 degrees.
Once both Anaerobic fermentations are complete, the cherries are pulped, washed and placed on raised beds (below 35 degrees) until the ideal moisture content is achieved (between 10 & 11%).
Pink bourbon is a rare varietal named after the unique pink colour of the coffee cherry when ripe. Pink Bourbons, a hybrid of red & yellow bourbon varietals, were produced almost exclusively in Hulia, a small region of west Colombia up until last year.
The more dominant red & yellow bourbon genes easily hamper the delicate and unique genes of the Pink Bourbon. This means only in carefully separated micro-lots can the Pink Bourbon be produced consistently.
The unique pink colour of this varietal isn’t the only special characteristic.
Pink Bourbon was originally discovered by accident when studying why the pink cherries tasted much sweeter and more floral than other ripened cherries. It was later discovered to be a genetic mutation - a hybrid of the well documented Red & Yellow Bourbon varietals.
Due to the high glucose content and complexity, Pink Bourbon’s are the ideal catalyst for experimental and extended fermentation.
The delicate Pink Bourbon varietal paired with an experimental 200HR fermentation have come together to achieve this amazing lot.
Both representative of the time and care of cultivation compounded with the knowledge and bravery of a 200HR fermentation.
A triumph of both farming and cultivation, and a showcase of what’s possible in post-harvest processing through experimental fermentation to further add quality.
Like our previous Johan Vergara lot this is very limited, just 80x bags available.