Colombia – Luis Anibal – Lactic Pink Bourbon 12oz.
Region: Acevedo, Huila
Varietal: Pink Bourbon
Farm: Villa Betulia
Altitude: 1,600 MASL
Certification: Direct Trade
Cupping Notes: Honeycrisp Apple, Honeydew, Pink Milk
Luis Anibal Calderón bought his farm, Finca Villa Betulia, in 2005 but it wasn’t until 2012 that he started planting specialty varieties. His specialty trees include Gesha, Sidra, Maragogype, and this natural hybrid between Yellow and Red Bourbon, Pink Bourbon. Pink Bourbon doesn’t only have a sweet name, chemical breakdowns show that it’s got a higher than usual glucose content, giving it a lot of sweetness in the cup, and improving mouthfeel.
The “Lactic” processing that this lot went through essentially that the coffee was fermented in a container that was free of oxygen (or, “anaerobically”). The fermentation was held at 22℃ in it’s anaerobic tank for 56 hours after depulping, great conditions for producing lactic acid. After fermentation, the coffee is moved to raised beds where it dries for 10-12 days.
At the end of all that goes into this lot, the resulting coffee is really incredible. It was in the top three scores from everyone who cupped the container that it arrived on. Personally, it was my top score. It’s got a lively, sparkling acidity with notes of honey crisp apple, melon, Nerds™, and a linger of caramel. This is the type of coffee that you taste once, and remember for the rest of time.