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COLOMBIA

Alto Cielo

Angelo Sosa grows coffee on a 10 hectare plot outside the city of Gigante in central Huila, Colombia. He is a great fan of the Tabi varietal, both due to its disease resistance and high yield, but also due to the fact that it creates a much higher quality cup than more traditional Colombian hybrids. For these reasons he grows almost exclusively Tabi on Alto Cielo, which he has nicknamed ‘Tabiland’.

Unusually for Huila, Angelo uses a natural process for this particular lot of Tabi. The cherries were pre-fermented in tanks for 24 hours, before being dried carefully under plastic canopies for around 16 days. These canopies provide protection from rains during harvest, but also raise the temperature inside and aid airflow to achieve even and controlled drying of naturals, even in this rather humid climate.

This process has unveiled a soft and elegant profile, with a creamy character and plentiful ripe fruit notes.

Colombia

Miraflores

Edwin Mazorra owns Miraflores together with his father. They purchased the land together, taking ownership of a rather poorly managed commodity coffee farm. They planted several new varietals, with a focus on Pink Bourbon, inspired by many stories of excellent experiences from friends.

This lot was picked in November 2021. Edwin and his team of pickers need to make several passes over the farm to ensure only the ripest cherries are removed from the tree; the wet conditions in Colombia this harvest season meant that cherry maturation was slow and rather uneven. The cherries are first floated in clean water, enabling low density ‘floaters’ to be removed. The outer cherries are removed by a de-pulper, before the coffee is fermented for 36 hours, washed 3-4 times, and dried in well-ventilated parabolic driers.

This exacting process leads to a clean expression of the Pink Bourbon varietal, showcasing its crisp tropical fruit notes and floral aromas, alongside intense and fresh red berries in the cup.