El Bombo Red Bourbon FW

Cooperativa de Caficultores El Bombo (El Bombo Cooperative), previously known as Asobombo, was founded by third-generation producer John Edison Díaz to expand market access and secure fair, sustainable prices for member coffees. Today, more than 80 members are Organic certified and sell their coffees with El Bombo to garner higher prices for their hard work.  

In Pitalito, farms tend to be slightly larger than other regions of Colombia. Most farms here are between 3 and 5 hectares, compared to 1 to 3 hectares in other regions.  

Most of the families living in Pitalito today immigrated from Nariño in the 19^th and 20^th centuries. Nariño used to be much more densely populated than Huila, but many people migrated to Pitalito in search of affordable, fertile land.  

In addition to coffee, many producers in Pitalito also grow sugarcane. El Bombo helped member communities build mills where farmers can process sugarcane into panela, a typical raw sugarcane product that is common in rural Colombia.  

Members and their families selectively handpick ripe, red cherry and process it on their farms. They pulp cherry on small handcrank pulpers and ferment it in tanks for 12 to 36 hours. Following fermentation, parchment is washed in clean water and laid in parabolic beds, marquesinas or patios to dry. They rake parchment frequently to ensure even drying.   

Bourbon is a specialty coffee darling known for its excellent cup quality and good performance at high altitudes. The variety is susceptible to the major diseases, which can make it difficult to grow. Bourbon traces its heritage back to Yemen. French missionaries introduced Bourbon from Yemen to Bourbon Island (now known as La Reunion) in the early 1700s. Bourbon takes its name from the island where it prospered. Bourbon has had a huge effect on modern coffee varieties as one of the major ascensions for many varieties grown across the world. Today, Bourbon is available in both yellow and red varieties.