Producers from Sinai
1600 - 1780 masl
Pink Bourbon, Caturra
Sinai, Palestina municipality, Huila, Colombia
Anaerobic cherry fermentation natural process
September – January
Ever stop to think about all the variables that factor into creating a distinct, complex, clean and consistent regional blend? It is mind boggling if you think about the terroir to processing and everything in between. And what about the human factor from farm management all the way through to brewing. But if you think about it, the backbone of Colombian offerings are regional blends cultivated in many parts on small family owned farms. It’s hard to pinpoint why some regional blends rise to the top each year but it sure is exciting when they do. This traceable community blend with a vibrant regional profile comes from producers with small farms in the community of Sinai within the municipality of Palestina in the department of Huila. Each producer has their own micro-mill where they carefully harvest cherries and sort before processing to remove damaged and underripe coffee cherries. Then each producer follows a strict processing protocol that starts with macerating the cherries in sealed containers for up to 100 hours. Next the cherries are placed on raised beds and gently dry for 20 days. Imagine the harmony between these producers in farm management and post-harvest practices to achieve a clean and consistent blend. But also just enough differences from farm to farm to create a rich complexity of flavors. And then imaging all the crucial logistical demands for things like warehousing and milling coffee for export before this coffee reached the international market. An export company called Inconexus provides crucial cupping evaluations to ensure the resulting harmony and character, as well as, logistical support for things like warehousing and milling the coffee before exporting to the international market, which means better income reaches farmers so they can reinvest in their farms and strengthen their families’ livelihoods.