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Colombia Huila Terraza Anaerobic Pink Bourbon
This microlot is grown and processed by Colombia Cup Tasters Champion and 3rd generation farmer Wbeimar Lasso. He's taken a stellar coffee and added just enough Anaerobic fermentation to take it to the next level! This cup is clean and super refreshing with notes of melon, ripe ruby grapefruit, grape and honeysuckle. Another perfect summertime cup.
Bourbon cultivars, particularly Pink Bourbon, have been making huge waves in the Specialty Coffee world the last few years. It’s easy to see why; when grown in the right conditions it’s got a lot of the same traits that made Gesha and more recently Wush Wush (two other prized and wild discovered varieties) so popular. It’s got lovely florality, gentle fruitiness and a full body all in a crystal clean cup. This particular microlot of pink bourbon was produced by Colombia Cup Tasters Champion and 3rd generation farmer Wbeimar Lasso. If that’s not an impressive specialty coffee resume, I don’t know what is!
In fact, Wbeimar decided to take this micro lot to another level with a little Anaerobic processing. I say “a little” because the 28 hour fermentation seems to have been just enough to add clarity and sweetness without any of those nasty “fermenty” flavors. Unsurprisingly, there’s grape note in the cup, but it comes across more like grape juice than balsamic vinegar, thankfully! Along with grape, we noted lovely melon, ripe ruby grapefruit and an undertone of honeysuckle. The cup is pleasantly sweet without being intense like a natural with medium to full body and silky texture. Overall, a very clean and refreshing cup. Again, this is the ideal application of Anaerobic processing: take awesome beans and kick em up a notch! Another perfect coffee for summertime, almost as if it were purpose built for iced brews.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: April 7th, 2023 US Arrival: March 2023, Packed in GrainPro
Acidity & Brightness: Bright, sweet and fruity
Balance & Finish: Well balanced with a clean finish
Body & Texture: Full bodied with a silky texture
Flavors: Melon, ruby grapefruit, grape and honeysuckle
Grade: 1850-1950 masl (single cultivars don’t apply to the typical Colombian grading system which is based on screen size)
Processing: Meticulously picked at its optimum point of ripeness and then soaked in plastic tanks for 24 to 36 hours. After soaking, the cherries are depulped and placed back in plastic tanks and anaerobically fermented for approximately 28 hours. Then the coffee parchment is washed and taken to solar dryers where the moisture is slowly reduced to 11 percent over a period of 15 to 24 days.
Grower: Wbeimar Lasso | La Terraza Estate | Sourced by Terra Coffee SAS
Region: La Argentina Municipality, Huila Department, Colombia
Varieties: Pink Bourbon
Recommended Roast Range: City to Full City (Light to medium)
We like this coffee best at City to Full City (Light to medium), Most roasters will have the best results at City+ (Light-medium) or near the end of 1st crack. If you’re looking for more intense acidity and florality, end the roast as early as 30seconds to 1minute into 1st crack. Full City roasts (between 1st and 2nd crack) will offer more rounded sweetness and less acidity if that’s your goal. Normally we think fully washed Colombian coffee is an excellent candidate for darker roasting, but for coffees like this we wouldn’t recommend it. Past medium you’ll lose florality and fruit very quickly.
Royal Coffee
Coffee Background"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."
Sourcing Detail"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, ago-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 Detail"Wbeimar follows his own advice to the tee on this lot, using a pink Bourbon, meticulously picked at its optimum point of ripeness and then soaked in plastic tanks for 24 to 36 hours. After the soak, the cherries are depulped and placed back in plastic tanks for the fermentation process in the absence of oxygen for approximately 28 hours. Then the coffee parchment is washed and taken to solar dryers where the moisture is slowly reduced to 11 percent over a period of 15 to 24 days."
The Exporter"Then Mastercol adds crucial logistical support for things like warehousing and milling so this lot can reach the international market.”
