Columbia – La Cuba

PRODUCER

The microlot of Pink Bourbon and Chiroso varieties, named after the farm – La Cuba, comes from farmer Israel Guaji. Israel has been cultivating coffee for over 22 years and has been a member of the Asorcafé Association since 2015. He lives in the village of La Virginia, and his farm spans just under two hectares of land. We could access his coffee thanks to a beautiful collaboration between the exporter Falcon Coffees, the Colombian partner Siruma, and the ASORCAFE association near Inzá. They all share the goal of helping local farmers and producers by providing them with coffee education, thus enabling the development of their farms. This improves their social and economic conditions and the quality of the coffee they produce.

PROCESSING

The coffee was processed using the fully washed method. Immediately after harvesting, the coffee cherries were de-pulped and left to ferment in open barrels for 36-42 hours, depending on the weather. The coffee was then washed, hand-sorted to remove unripe beans, and finally dried in parabolic dryers for 8 to 15 days. Coffee from the areas around Inzá is known for its high acidity and the taste of cane sugar, which comes from the volcanic soil of the Puracé volcano.

VARIETY

Pink Bourbon is a rare coffee variety native to Colombia, known for its pink cherries. A balanced flavor with tropical fruit notes and a floral aroma characterize this hybrid between Red and Yellow Bourbon. Its cultivation is quite challenging due to its sensitivity to disease and requires specific conditions, including higher altitudes. Pink Bourbon is highly valued for its unique quality and flavor profile in the specialty coffee world.

Caturra Chiroso is a unique coffee variety from the Antioquia region of Colombia, which arose as a mutation of the Bourbon coffee plant. It is known for its complex flavor, with prominent floral and fruity notes such as jasmine, citrus, and tropical fruit. This coffee has bright acidity and a delicate body, often compared to the Geisha variety.