La Esperanza
Sold from 3/22/24 to 6/13/24
Our first washed Pink Bourbon of the year is this incredibly juicy, lush lot from producer Don Carlos Diaz. We get focused sweetness, a nice butterscotch-like mouthfeel, and subtle citrus.
Finca La Esperanza is located in Pitalito, Huila, Colombia, and is managed by Carlos Ramón Díaz, first generation coffee grower. The farm consists of 5.5 hectares of land, with 4 hectares dedicated to growing coffee. It sits at an elevation of 1,700 MASL, boasting around 18,000 coffee trees in production of the Pink Bourbon, Caturra and Castillo varieties.
Carlos only collects ripe coffee cherries and processes them all the same way; The coffee is de-pulped and dry fermented for 45-50 hours in a traditional tiled tank. Once the fermentation process is complete, the parchment is washed three times and dried in a greenhouse, which can take between 12 and 15 days depending on weather conditions.
Region Pitalito, Huila
Altitude 1700
Process Washed: Dry fermented for 45-50hrs, 12-15 drying in Greenhouse
Varietal Pink Bourbon
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Sorting Level
11-11.5%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Sidra
Originally from Ecuador, the Sidra variety has come to fame for it's notable quality at top-level coffee competitions. It's reported to be a cross-breed of Red Bourbon and Typica. At it's best, Sidra coffees are noted to be naturally floral and intensely sweet.