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El Parche

Maria Rosa Oidor - Single Origin - COLOMBIA

Maria Rosa Oidor - Single Origin - COLOMBIA

Regular price $26.00 AUD
Regular price Sale price $26.00 AUD
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Milk chocolate, dates and candied orange

Variety: Pink Bourbon

Process: Washed - Medium Filter Roast

Suggested methods: Pour over, aeropress, cold brew, plunger, espresso and stovetop.

 

Maria Rosa Oidor

Maria Rosa Oidor runs her farm, Los Nogales (or ‘the walnut trees‘ in Spanish’), with her husband Alfonso Pillimué and their four children. The farm is situated a thirty minute walk from the small town of San Antonio, where the couple also own a general store. Maria Rosa and Alfonso saved the money to buy their two-hectare farm from the earnings they made from their shop some twenty years ago.

Today, Maria Rosa’s entire family is dedicated entirely to coffee. Her eldest son, Robinson, is a well-regarded and respected coffee producer in his own right, with a passion for organic farming practices. Her younger son, Nilson, has inherited part of the family farm and is working to learn more about coffee. Maria, now in her 60s, still takes a hike up the mountain every day to organise pickers and to schedule the work for the day.

Los Nogales farm

A few years ago, Maria made the tough decision to uproot her existing trees and renovate her farm, planting only Pink Bourbon, a variety with direct links to Ethiopia known for producing a floral and elegant cup. This offering is the first 100% Pink Bourbon lot we have sourced from Los Nogales. The high elevation of their farm (some 2,000 metres above sea level) makes it possible to continue growing this more disease-vulnerable variety, despite the dangers of coffee leaf rust. It also means the coffee cherries ripen more slowly, allowing a higher concentration of sugars to develop, resulting in a sweet and complex cup.

 

The coffee

The coffee in this lot was selectively hand-harvested, with most labour being provided by Maria and her family. It was processed using the washed method at the farm’s ‘micro-beneficio’ (mill).

The coffee was pulped using a small manual or electric pulper and then placed into a fermentation tank without water, where it was fermented for 36 hours and then washed using clean water from nearby rivers and streams.

The coffee was then carefully dried (over 10–18 days) on raised beds and concrete patio, which are covered by a greenhouse-style canopy that acts to protect the coffee from the rain and prevent condensation dripping back onto the drying beans. The greenhouses are constructed out of plastic sheets and have adjustable walls to help with airflow, and temperature control to ensure the coffee can dry slowly and evenly.


ORIGIN: Colombia

REGION: Inzá - Cauca

VARIETY: Pink Bourbon

PROCESS: Washed

ALTITUDE: 2,000 MASL

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

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