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LA GRANADA PINK BOURBON, COLOMBIA
red fruits, fig, pineapple, grapefruit
Region: Acevedo, Huila
Farmer: Gabriel Castano
Farm: La Granada,
Variety: Pink bourbon
Process: Washed
Altitude: 1700masl
Harvest: 2023
Supplier: Belco
Espresso/Brew
PRODUCT CODE : GRA
250 gr Whole bean :
₺519.00
1kg whole bean :
₺1885.00
DETAY
Acevedo, Huila
La Granada
Pink Bourbon
Washed
1700m
2023
History
Acevedo, Huila
La Granada
Pink Bourbon
Washed
1700m
2023
Notes Of A Roaster From The Underground: red fruits, fig, pineapple, grapefruit
Omni-roast (Espresso/Brew)
LA GRANADA PINK BOURBON WASHED, COLOMBIA
Don Gabriel Castaño or Monsieur Bourbon rose!
Don Gabriel Castaño started growing coffee in the San Adolfo region (Colombia) to improve his family's income. He had the audacity and the courage to exchange his work for a small farm of 5 hectares. Initially, his crops did not really improve his income, then he discovered the “Bourbon rose.? Intrigued by the color of the seeds, he planted this variety and found that the Bourbon rose was very resistant to rust. He replanted completely. his plantation and the quality of his coffee brought him more success. Don Castaño sold plants to his neighborhood and this variety was even known as “Castaño.? Today he has tripled his income and has plans to set up his own factory!
This microlot of pink bourbon, resulting from a selective manual picking, has been fermented. The cherries were weighed and kept intact for 96 hours, then fermented for 96 hours in tanks. The grains were then washed and dried on parabolic dryers for 20-30 days.
History
Coffee came to Colombia in the late 1700s by way of Jesuit priests who were among the Spanish colonists, and the first plantings were in the north of the country, in the Santander and Boyaca departments. Throughout the 19th century, coffee plants spread through the country, with a smaller average farm size than more commonly found throughout other Latin American producing countries.
Commercial production and export of coffee started in the first decade of the 1800s, but remained somewhat limited until the 20th century: The 1927 establishment of the Federación Nacional de Cafeteros de Colombia (aka FNC, see below) was a tremendous boost to the national coffee industry, and Colombia quickly established itself as a major coffee-growing region, vying with Brazil and Vietnam for the title of top global producer.
Colombia still produces exclusively Arabica coffee, and though the country suffered setbacks and lower yields from an outbreak of coffee-leaf rust in the early 2010s, production has fairly bounced back thanks to the development and spread of disease-resistant plants, as well as aggressive treatment and preventative techniques.
Regionality
Colombia’s size alone certainly contributes to the different profiles that its 20 coffee-growing departments (out of a total 32) express in the cup, but even within growing regions there are plentiful variations due to the microclimates created by mountainous terrain, wind patterns, proximity to the Equator, and, of course, differences in varieties and processing techniques.
The country’s northern regions (e.g. Santa Marta and Santander) with their higher temperatures and lower altitudes, offer full-bodied coffees with less brightness and snap; the central “coffee belt” of Antioquia, Caldas, and Quindio among others, where the bulk of the country’s production lies, produce those easy-drinking “breakfast blend” types, with soft nuttiness and big sweetness but low acidity. The southwestern departments of Nariño, Cauca, and Huila tend to have higher altitude farms, which comes through in more complex acidity and heightened florality in the profiles.
To capitalize on this broad spectrum of flavors and to emphasize the diversity available to roasters and consumers from within a single country, the coffee growers’ association has begun to provide origin distinctions, and has developed aggressive marketing campaigns designed to boost the regions’ signals to buyers worldwide.
