Why We Love This Coffee
Finca La Pradera, managed by Luis Enrique Cuellar and his brother Robinson, is a special place. Sitting at an elevation of 2,050 meters above sea level, there are 3.5 hectares dedicated to coffee growing, with about 13,000 coffee trees currently. Varieties range from Caturra and Pacamara to the more exotic Pink Bourbon, Chiroso, and Gesha varieties. They even have plans to plant really exclusive varieties like Laurina, Sidra, and Bourbon Aji, to elevate the farm’s portfolio and increase their quality.
This particular lot is 100% Pink Bourbon, and undergoes a short 24 hour fermentation in cherry, after which they are floated, de-pulped, and left to dry for 48-52 hours. From there, they undergo a more traditional washing process. However, a little bit of mucilage is left around the beans (this is not normally done in the washed process), which are then dried in a greenhouse for 18 - 25 days, depending on the weather. So, in reality, this coffee is almost a hybrid between a washed process coffee and a honey process coffee.
From Our Importer
Luis Enrique is an agronomist by trade and manages the plots and commercializing of the coffee, while Robinson manages the processing and drying, complementing each other with their individual strengths. In years past, when there was less production, the picking was a family affair. However, with the trees now as adults, they hire pickers, but they are paid wages far above the average to ensure only ripe cherries are selected (~40% above the average, this is HUGE).
The Coffee Quest has been working with Enrique and Robinson for years (circa 2017) and are thrilled to be able to offer their coffee each harvest!
