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COLOMBIA

Wilmar Matoma

Wilmar Matoma grows mainly traditional varietals like Caturra, and subscribes to more traditional farming methods, using shade trees and intercropping with food crops, not only to create more biodiversity, but to shield himself and his family from coffee price volatility through a secondary income stream.

The processing of this lot, developed alongside Cofinet, is anything but traditional. The process-forward, yet clean and integrated expression created here is testament to Wilmar’s work in the field, and to Cofinet’s expert fermentation advice. To achieve this, cherries are fermented for 40 hours in sealed plastic tanks, before drying on raised beds. The oxygen-free pre-fermentation means that a great deal of the fermentable sugars are consumed before the cherries go to the drying beds, allowing a much greater deal of control over the cup profile, here presented as creamy milk chocolate and soft jammy blueberry notes.

250g

Colombia

Norbey Quimbayo

Norbey Quimbayo grows coffee near the town of Acevedo in the Huila region of Colombia. Norbey’s farm, La Esmeralda, lies a short drive from Pitalito, one of the major coffee towns serving Huila with services such as dry milling and buying centres.

Nowadays, Norbey works primarily with Cofinet to sell his coffee. They have collaboratively developed processing methods for Norbey’s coffees, including this heavily pre-fermented washed protocol. First, ripe Pink Bourbon cherries are carefully sorted, and floated to remove low density and defective fruit. The cherries are then fermented in open tanks for 24 hours, before being sealed in plastic bags with no access to oxygen for 90 hours. During the second fermentation, the temperature is controlled so that the fermentation mass doesn’t exceed 22°C. Finally, the cherries are depulped, washed and dried on raised beds. This method creates a very clean and crisp expression, still focussing on the characteristics of the raw material, but enhancing the juicy tropical fruit notes we often find in Pink Bourbon.

125g

Colombia

Linarco Rodriguez

Linarco Rodriguez uses a more traditional washed process, unveiling the crisp floral aromas and bright acidity of Pink Bourbon. The undisturbed volcanic soils and high altitude here lead to excellent conditions for high quality lots.

Linarco’s family has owned this land for about 25 years, and see it as a true family enterprise. Most of the farm work is accomplished by Linarco, his mother, sister and nephew. Because of this, Linarco feels a responsibility to make sure that they are able to bring in a stable income for their work, and finds this through working with speciality coffee buyers like Cofinet. This lot is a washed Pink Bourbon, showcasing all of the clear varietal characteristics we have come to expect, with a bright citric acidity profile underpinning crisp florals and a deep tropical sweetness.

125g