About This Coffee
Finca Villarazo was once completely covered in avocado trees. Jairo Arcila’s son, Felipe, convinced his father to transition from avocado to a new coffee varietal that was resistant to coffee leaf rust (CLR), was high yielding and produced an excellent cup profile. Jairo Arcila planted 10 hectares of Pink Bourbon coffee trees and harvested Finca Villarazo’s first crop in the 2019/2020 season.
Cultivation
In addition to coffee cultivation, Jairo also grows avocados, oranges, guava and cherimoya.
Harvest & Post-Harvest
Cherry is selectively handpicked. After harvest, Jairo lays the cherry in thin layers on patios where it sundries for 15 to 20 days. If the weather is unsuited for drying, Jairo may use a mechanical dryer to finish cherry drying. Once dry, coffee is stored for 20 to 30 days in a temperature-controlled warehouse in Armenia before being transported to the warehouse in Manrepo, Armenia.
About Pink Bourbon
Pink Bourbon was previously thought to be a hybrid of Yellow and Red Bourbon varieties. The variety was first identified growing in and around Huila, Colombia. Recent research has found that Pink Bourbon is in fact not Bourbon at all. Pink Bourbon mostly likely comes from an Ethiopian landrace variety.
Pink Bourbon has a stunningly high cup potential that wows coffee professionals and consumers alike. Its impressively high cup quality makes even more sense now that we understand Pink Bourbon is not simply a hybrid of two Bourbon varieties but traces to Ethiopian landraces. Its siblings include the highly-prized Geisha, which has consistently produced incredibly high cup scores. Pink Bourbon will continue to be a highly distinguished and valued variety.
Some farmers also report that Pink Bourbon has more disease resistance than the Bourbons it grows alongside. Based on these new discoveries, this may be due to the genetic variety it has coming from Ethiopian landraces.
Coffee in Colombia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.
Colombia boasts a wide range of climates and geographic conditions that, in turn, produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.
The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.
Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance, UTZ and Organic.