Why We Love This Coffee
This exceptional coffee comes to us from Finca El Chaferote in San Agustín, Huila. The farm is run by Erick Bravo, a young third-generation coffee grower. Of the 22,000 coffee trees on the farm, 15,000 of them are Pink Bourbon. Erick grows small amounts of Colombia, Castillo, and Catimor too, but the Pink Bourbon lots are his primary focus. 2.5 hectares of the 9 hectare farm are part of a natural reserve on the banks of the Magdalena River at 1,550 meters above sea level.
As is the case more and more now with specialty coffees, the processing method plays an important role in the flavor profile in the cup. Directly after harvest, there was a 48 hour fermentation in cherry, followed by a 36 hour dry fermentation after de-pulping, so while this is a “washed” coffee, there is a little bit of natural process-esque processing prior to the washing. This contributes to the fruit-forward nature of the flavor profile. We taste tangy grapefruit, blackberry, and a variety of flowers including rose.
Rather than separating lots by harvest date, this lot is actually composed of various lots throughout the harvest which exhibited the same flavor profile and cup score.
Photos are courtesy of The Coffee Quest.
