About This Coffee
Yobani Huertas bought Finca La Primavera in 2007 with the goal of building a family farm that supports his wife, daughters and himself. Located in Las Pavas, Huila, the farm is at the high altitudes of 1,500 to 1,900 meters above sea level and has ideal conditions for specialty coffee cultivation. Today, Yobani, his wife and his daughters all work on the farm, along with 10 permanent and 60 seasonal workers.
Cultivation
The farm is planted with Pink Bourbon, a recently studied variety that has excellent cup potential and a vaulted heritage from an Ethiopian landrace. 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.
In the future, Yobani would like to plant Geisha, another high-scoring variety, on the farm.
Harvest & Post-Harvest
Workers selectively handpick ripe, red cherry and deliver it to the on-farm mill. Cherry is floated to remove any underripes and then left in the hopper to ferment for 12 hours. Then, cherry is pulped and placed in tanks to ferment for 40 hours. Following this, parchment and remaining mucilage is laid on patios to dry. Workers rake parchment to ensure even drying. It takes approximately 8 to 15 days for parchment to dry.
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 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 and Organic.