This Pink Bourbon Natural from Luis Anibal Calderón is unique and luscious, displaying the very best that Huila, Colombia has to offer.
Taste description: Sweet lavender aroma, purple grapes, red currents, cherry candy, amazing high quality acidity and structure.
Story: ICE is one of the new processes that Luis do. It refers to coffee being frozen (ICE). The coffee is exposed to a dry aerobic fermentation of 24 hours, later placed inside grain pro bags for 50 hours maintaining a temperature below 22 °C. Afterwards, coffee is frozen for 72 hours. Later, the coffee is placed on raised beds for the drying process.
Luis Anibal Calderón lives at Finca Villa Betulia with his wife and 3 sons. He first purchased the land in 2005. He began planting specialty coffee varieties in 2012, when he planted 5,000 Gesha trees on around 5% of his farm.
Ten years later, it was apparent to Luis Anibal that returns from cultivating Gesha were worth the extra effort. He decided to dedicate his entire farm to farm more delicate and rare specialty varieties, such as Geisha and Pink Bourbon.
Today, Villa Betulia is planted with a wide range of specialty varieties including Red, Pink and Yellow Geisha, Tabi, Java, Sidra, Striped Bourbon, Maragogype, Pacamara, Marageisha and several varieties of dwarf Geisha.
Cultivation: This is a unique Pink Bourbon lot. Pink Bourbon is a hybrid of Yellow and Red Bourbon varieties that was first discovered and grown in Colombia. Taste-wise, Pink Bourbon has all the advantages of its Bourbon parents. The highlights of the typical Pink Bourbon profile are the strong floral notes and pleasant acidity frequently found in East African coffees.
There’s more than color and altitude on its side. Chemical breakdowns have found that Pink Bourbon has higher glucose content than many other varieties. This additional glucose—a type a sugar—means not only a sweeter cup, but also a silkier body and more luscious mouthfeel. Some farmers also report that Pink Bourbon has more disease resistance than its Red and Yellow parents.
In addition to coffee, Luis Anibal also cultivates plantains, bananas, cassavas and limes.
Harvest and post harvest: After selective handpicking, cherry is laid to dry on raised beds. Cherry is turned frequently to promote even 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 Valle del Café, Armenia.