Colombia Huila Eduardo Armero Pink Bourbon - 33513 - 35.2 kg GrainPro Bags - SPOT RCWHSE

Sourcing Details

Discovery is no easy task, but Eduardo Armero has the skills to craft traceable community blend with a vibrant regional profile.

After all, he has been named Colombia’s best cupper, twice!

So he built this beautiful lot with one part terroir (from the coveted department of Huila), one part plant variety (Pink Bourbon), and one part small farm collaboration (the backbone of Colombian production). Processing Details Eduardo selected 4 farms producing pink bourbon in the municipality of La Argentina, Huila.

He asked each producer, using their own micro-mill, to carefully harvest, sort and float cherries to remove damaged and less dense seeds.

Next the producers follow a two-step fermentation process where cherries are first macerated for 36 hours in sealed bags, then depulped and placed back into sealed bags to ferment the beans in mucilage for 24 hours.

Next the coffee is dried (skipping the washing stage) on raised beds to 11 percent.

The harmony between these producers in post-harvest practices was impressively precise to achieve such a clean and consistent blend, which Eduardo carefully confirms with cupping analysis. Exporting Details Eduardo keeps strong ties with the Federación Nacional de Cafeteros de Colombia (FNC) to assist with the preparation of coffee for export and gaining access to international markets. In addition to marketing coffee internationally, the FNC provides producers with financing, training, and technical assistance to improve coffee quality. The FNC also strives to improve the quality of life for coffee producers and their families through projects promoting income diversification and education.