I discovered this coffee by chance. I was visiting another producer, Edier Perdomo, when he invited me to taste a coffee he was brewing. I tasted the coffee blind – it was really good - and immediately gave Edier my “what the… is this?” look. The coffee was impressive – fruity, chocolatey, tea-like florals, panela sweetness. I asked Edier more about this coffee and he told me it was from a neighbouring producer, William, who has been doing some cool stuff with his coffee. I was with Jose, from Osito, who also tasted the coffee, and we both agreed it was awesome and decided to start a new buying relationship.
We work very closely with Osito, an exporter in Colombia. A company that shares our values when it comes to working on the ground with, and for, the producer. Osito was created by Jose Losada and Kyle Bellinger, two really great coffee people intent on doing things right with coffee producers. Colombian exporters have a reputation for exploiting coffee producers, so it’s so refreshing to be working with people who care deeply for the wellbeing of the producer.
William Ortiz’s farm, Finca La Cabaña, is located in Bruselas, in the south of Huila. I have been visiting Bruselas for years and have always found coffees from this region to be pretty special. William grows Pink Bourbon, Geisha, Catuaí, Caturra and Castillo on his farm. This lot is from his Pink Bourbon.
Pink Bourbon is a hybrid between Yellow and Red Bourbon. In my experiences with the plant, it doesn’t behave like a traditional Bourbon in that it is hardier and more resistant to disease. The coffee bean also doesn’t look like a Bourbon, but more like a Typica or Geisha. The tree looks like a cross between the Colombia variety and a Typica.
In the cup, my experiences with this variety have been awesome – tending to a more exotic cup profile that stands out from the more traditional Colombian varieties and resembles traits of African coffees.
The coffee first underwent an anaerobic fermentation in cherry for 30 hours. The coffee was then de-pulped and aerobically fermented in pulp for 54 hours. The coffee was then washed and dried slowly on beds. The result: tasty!