Colombia - Dulce Misterio

Suitable for all types of filter coffee preparation (V60, Solo Dripper, Aeropress, Chemex, French press, Clever Dripper...).

Mauricio Duque’s journey to specialty coffee began with an unexpected turn. After his export company closed in 2020 due to the pandemic, Mauricio gained the most valuable thing of all: time. 
He decided to fulfil his dream of producing coffee in a sustainable and clean way. He searched for a farm using data from coffee competitions and soil analyses, until he settled near the town of Neira in the Caldas region. He named his 13-hectare farm Dulce Misterio (Sweet Mystery) – thanks to its unique microclimate and soil, which gives everything grown there an extraordinary sweetness. 
Mauricio regularly confirms this by measuring Brix levels not only in coffee cherries, but also in oranges and sugar cane.

Mauricio believes in simplicity and clarity, allowing the character of the local environment (terroir) to shine through. The entire process is strictly controlled:

1. Picking and sorting: Pickers are trained to harvest cherries at optimal ripeness. They receive a fixed wage regardless of quantity, which removes the pressure for speed and ensures quality. Unripe and overripe cherries are then sorted out by hand.
2. Density separation in water: The coffee is washed, and less dense (lower quality) beans and impurities are separated in water.
3. Whole‍-‍cherry fermentation: The cherries rest for 48 hours in sealed plastic tanks with valves to release pressure.
4. Depulping and fermentation in mucilage: After the skin is removed with minimal water, the beans undergo another 48 hours of fermentation in tanks, this time in their own mucilage. During this stage, time, temperature and pH are carefully monitored.
5. Washing and drying: The beans are washed once and dried on African beds in a parabolic dryer. The temperature must not exceed 38°C and moisture is regularly measured with an electronic moisture meter until it reaches the ideal 10–10.5%.

Pink Bourbon is a rare and highly valued variety, most likely a cross between Red and Yellow Bourbon. It is known for its complex flavour profile, pronounced sweetness and often floral or tea‍-‍like notes, giving the coffee lightness and elegance.