Colombia Huila Pink Bourbon Honey

If you purchase Colombian micro-lots from Royal Coffee, you have probably been impressed by the results delivered by the collaborative sourcing team of Terra Coffee SAS and an export company called Mastercol.  Terra Coffee has the touch for post-harvest strategies and cupping expertise that has brought many talented producers into the specialty coffee fold.  Wbeimar Lasso, a Colombian Cup Tasters Champion, agro-industrial engineer and third generation coffee producer, is at the heart of Terra Coffee and the post-harvest protocols that have brought so many lovely Colombian micro-lots to our cupping table.  And this particular lot is extra special because it comes from Wbeimar’s farm called La Terraza in La Argentina, Huila, the place where he has learned how to cultivate particular varieties and carry out experimental processing that has impressed us all.

Processing Details

For this lot, Pink Bourbon cherries are carefully harvested, sorted and floated to remove damaged and less dense seeds.  Next a two step fermentation process is used, in which cherries are first submerged in water and macerated for 48 hours, then depulped and placed back into sealed containers to ferment the seeds in mucilage for 50 to 60 hours.  Next the coffee is dried (skipping the washing stage) on raised beds for a period of 25 days to gently reach 11 percent.

Exporting Details

Mastercol adds crucial logistical support for things like warehousing and milling so this lot can reach the international market.