Blackberry, Green Apple, Cocoa
Multi layered and vibrant
Wilmer Medardo Moncayo Gallardo was born and raised in a coffee family. At 16 years old he planted his first Caturra crop which unfortunately became affected by coffee-leaf rust due to an outbreak in the early 2010’s.
Now he owns an 8-hectare farm called La Loma, where he has 6 hectares of coffee planted (the remaining 2 hectares are forest preserve).
Wilmer grows Pink Bourbon and is careful to harvest it ripe: The coffee is depulped the following day, after it sits in a hopper for 12 hours. It goes to the fermentation tanks after being depulped, and will sit there for 24 more hours. It's washed twice and dried in parabolic driers, which takes 15–18 days.
Pink Bourbon originated in Colombia, cultivated from a hybrid of Red and Yellow Bourbon. It is tough against coffee-leaf rust and is very rare as they are very difficult to produce with consistency. Pink Bourbons must be picked at the exact moment of ripeness which is a beautiful pink/orange colour.
||Santa Clara, San Augustin, Huilia