Andres Peña - Single Origin - COLOMBIA

Yellow nectarine, golden kiwi and sugarcane

Variety:Pink Bourbon

Process: Washed 

Filter Roast - Light

Suggested methods: Pour over, Aeropress, Cold Brew, Plunger

About Andrés Peña and his farm

This microlot was produced by Andrés Peña and his family, who own the two-hectare farm La Cumbre. The farm located at 1,850m above sea level near the town of El Carmen, in the municipality of Oporapa in the southwest of Colombia’s state of Huila.

The name of La Cumbre means ‘the summit’ in Spanish, is mainly planted with Caturra, a variety that was propagated heavily during the 1970s and 1980s when most local farms were established, and Colombia, which was introduced by Colombia’s Coffee Federation (FNC) in the 1980s, as part of the country’s efforts to reduce the incidence of coffee leaf rust without affecting cup quality.

Recognising that a rare variety like Pink Bourbon (with a direct lineage to Ethiopian heirloom varieties) thrives in Oporapa’s climate and offers exceptional quality, Andrés has recently planted it in a newly renovated section of his farm. This lot is 100% Pink Bourbon, showcasing an intensely floral and complex flavour profile with a refined, elegant acidity.

About Huila

The department of Huila is located in the southwest of Colombia. It is framed by the Central and Eastern ranges of the Andes, with most of the region sitting within the Magdalena Valley. The area is renowned for the quality of its coffee, and in 2013 it received the Denomination of Origin status. Coffee production in Huila belongs to an ecosystem of subtropical, very humid mountain forest. The year-round distribution of rainfall, rich soil and temperature allow exceptional coffee to be cultivated at elevations of up to 1,900 meters above sea level almost throughout the whole year. The state is also the home of Colombia’s largest volcano, Nevado del Huila, which is also visible from locations in Cauca and Tolima.

How his coffee was processed

This lot was selectively hand-harvested, with most labour being provided by Andrés and his family. It was then processed using the washed method at the farm’s ‘micro-beneficio’ (mill).

At the end of each day, cherries were hand-sorted and left to pre-ferment for up to 24 hours.  Once bagged, Andrés carefully placed the cherries in a cool, dry place to protect them from the elements, as high temperatures can accelerate fermentation and introduce undesirable flavours. Fermentation times at La Cumbre are not standardised, instead depending on that day’s workflow and the volume of cherry harvested.

The cherry was then pulped using a small electric pulper and then placed into a fermentation tank for another 48 hours. Because of the region’s cooler temperatures, producers like Andrés tend to ferment the coffees for longer than usual and will often blend several days’ worth of pickings over a two to three day period. Every day, freshly picked cherry is pulped and added to the mix, which lowers the pH level and – along with the cooler temperatures – allows for an extended fermentation process. This fermentation process contributes to a vibrant, winey acidity in the coffee’s cup profile.

Following fermentation, the coffee was washed and then carefully sun-dried over 10–18 days in a combination of patio and raised beds, depending on the available space throughout the harvest. Once dry, the coffee was delivered to exporter’s warehouse, where it was cupped and graded, and then rested in parchment until it was ready for export.

ORIGIN: Colombia

REGION: El Carmen-Huila

VARIETY: Pink Bourbon

PROCESS: Washed

ALTITUDE: 1850 MASL

SUGGESTED METHODS:  Pour over, aeropress, cold brew, plunger, espresso and stovetop.