César Lopéz and Edier Perdomo
The next lot was created in collaboration between two coffee experts, farmer Edier and scientist Cesar. We came across this lot thanks to Cesaro, who is very well respected in the Pitalito area for his knowledge of fermentation. He normally buys coffee cherries from farmers and then processes them in his laboratory. And so it was with this lot of Pink Bourbon. César and Edier are more like partners in this collaboration, and each has a role to play. Edier grows and harvests the choice cherries and César processes them into the choice grain.
César creates the bacteria that help him push the coffee into the desired flavor profile during fermentation. They concentrate mostly on lactic acids. The coffee is then wonderfully creamy, yoghurty, smooth and delicious. The collaboration between Cesar and Edier has produced a great coffee.
COUNTRY
Colombia
REGION
Filo de Chiyurco settlement of Pitalíto, Huila region
FARM
Finca Bela Vista
ALTITUDE
1770 m
SIZE OF THE FARM
4 Ha
COFFEE VARIETIES
Colombia, Caturra, Bourbon Rosado, Geisha, Castillo
ABOUT THE FARM
Finca Buena Vista is located 7 km from the larger town of Pitalito in the famous Huila coffee region. Located at an altitude of 1770 m, it is a semi-slope with extraordinary views. The soil is fertile and contains a large amount of organic matter, the family takes very good care of the farm and with this comes organic coffee growing and proper nourishment of the soil. They regularly mineralise the soil organically, this gives the trees vitality, strength and, moreover, the quality of the coffee cup. The farm has a drying room, a processing plant, accommodation for the workers, and is tidy and clean.
ABOUT THE PROCESSES
Don Edier Perdomo is orderly and disciplined in his work, studying the coffee from the side of the evaluator and cupper, which has allowed him to improve the quality of his coffee. Edier also develops his own control processes at every stage of production. From the cultivation of the coffee plants themselves, through harvesting to processing. But at this stage comes the great César Lopéz, who propagates the desired and selected bacteria in his laboratory, infecting the coffee with these during the process, allowing controlled fermentation by microorganisms.
Pink Bourbon (CO-22-040)
After Edier had harvested, selected and sorted the coffee cherries, César Lopéz took over the coffee and, with Edier’s help, began to process and ferment the coffee. The Pink Bourbon coffee beans were fermented for a total of 80 hours in sealed plastic containers with “foreign” cultures/microorganisms, making the coffee creamier, and more delicious. The coffee was then dried for 15 days in ovens.
This variety, the Pink Bourbon, is a newer and recently very popular variety in the Huila region. It is a hybrid between Red and Yellow Bourbon and is known for its pink color.
