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Ricardo Silva is a respected producer from a super intriguing region in the Huila province in the south of Colombia. I have been to Huila probably close to 25 times, and I have never visited the remote region of Algeciras before. It’s in the central mountain range of Colombia, near the town of Gigante. What’s unique about the coffees in Algeciras is the growing altitude. It’s very high, with farms ranging from 1800m to 2000m, the coffees in the region are dense.
So why should I care about density, you ask? Great question. Density in the green coffee results in more sugars, more amino acids, and more proteins in the coffee bean, which result in more sweetness and way more interesting flavours in the final coffee.
Of course, density alone doesn’t create a great cup of coffee. This specific coffee is Pink Bourbon variety. Pink Bourbon is quickly becoming one of my favourite coffee varieties. It’s found mostly in Colombia, although other south and central American origins are starting to grow it. I find it has some of the complexity of my fave African coffees mixed with some classic Colombian flavours.
The coffee went through a double fermentation process. First, it fermented in closed tanks in cherry for about 30 hours, then it was de-pulped and traditionally fermented for another 35 hours. The coffee was then washed and dried on raised beds.
The combination of the variety, the growing conditions and the processing method made this coffee one of the best pink bourbons of the year for me. It’s juicy, complex, spicy, and fruity.
- Sebastian
