Colombia, Finca El Uberrimo - Pink Bourbon & Gesha
| Variety | Pink Bourbon & Gesha |
| Process | Anaerobic Natural |
| Altitude | 2150 masl |
| Harvest | Oct-Dec |
| Flavours | Red Grape l Raspberry l Hibiscus |
This gem of a coffee is rich and sweet. It makes me see a deep red colour. Reminds me of red grape, raspberry and hibiscus.
From the importer, Apex Coffee:
Francy and her four sisters grew up helping their parents at the coffee farm, which inspired her to major in Agronomy to provide support and management for the family business. She completed her university degree through distance learning all while working on her farm to pay for her studies. After graduating in 2019, she began working at the FNC as a Field Assistant around her hometown of Arboleda, Nariño.
She also gained experience in sensory development by working at a private export lab in Buesaco. In her own words, "I became even more interested in coffee and day by day I wanted to learn more about the beautiful world of coffee".
Once the buying program for Apex was established in Arboleda, farmers like Francy had a connection to the international market. Francy writes, "I heard a lot about your company and my new goal was to be able to reach you with coffee from our farm as a family and especially to be able to show the coffee our people from our municipality of Arboleda because we live far away from everything and our coffee has not been recognized".
Facilitating market access for farmers like Doña Francy is the primary goal of Apex and we're so proud to showcase her fantastic coffees to the world.
At El Ubérrimo, farm tasks like planting, fertilization, and harvesting are done with the help of Francy's neighbours and family members. Production practices on the farm focus on using the least amount of chemicals to preserve the naturally occurring microbial life in the soil. This helps support the growth of healthy coffee plants. This is evident in the clean, sweet, and complex flavours in the final cup.
For this Geisha/Pink Bourbon natural lot, the harvest begins once the fruit has fully matured, which takes around 25 days, reaching a deep red color. After picking, the cherries are left in bags for about 70 hours. Then, flotation takes place to remove any impurities before the lot is moved to a tank for oxidation. A second fermentation process follows, lasting 2 to 3 days without water, depending on the temperature and the fruit's Brix levels. Once the grain reaches 10° Brix, Francy moves on to the drying stage.
The drying process starts on the farm's patios for 6 days, after which the coffee is transferred to raised beds, where it stays for 20 to 25 days until the moisture content drops to 14%. It is then sun-refined under a tent for 4 to 6 hours a day until the desired moisture level is reached. Once the lot hits 10 to 11% moisture, it is stored in Latinatech bags and burlap sacks, then kept on pallets until delivered to the collection point.