Nariño

Nariño is characterized by steep slopes, and extremely high altitudes as well as a unique climate. Warm, humid air makes its way up from the valleys during the evening hours, allowing for coffee to be grown at higher altitudes than in the rest of Colombia, without risk of frost. Producers are small, biodiversity is traditional, soils are nutrient rich and well-drained.

Pink Bourbon

Initially thought to be a natural hybrid of Red and Yellow Bourbon, this variety, famed for its characteristically pink ripened cherries and equally unique flavour characteristics, has become highly sought after. It has now been genetically confirmed that Pink Bourbon is in fact an Ethiopian Landrace variety. On our trips to Colombia, we've seen the variety proliferate across Colombia, particularly in Huila, where it has become extremely popular amongst specialty focused coffee producers.

Washed

After harvesting, the cherries are kept for about 60 hours in crates or sacks, in a cool and clean environment. A flotation sorting is then carried out before pulping, ensuring that the machine is clean. The coffee is sieved and placed in tanks for a second waterless fermentation lasting 2 to 3 days, depending on temperature and the fruit’s Brix levels. A “fer maestro” is used as a reference; once the target value is reached, the lot rests for an additional 4 hours before a single rinse. Drying begins under tarps
at the farm for 2 days, continues in a dryer for approximately 18 days, and finishes under tarps until moisture reaches 10–11%, before being bagged in sacks for delivery.