Jose Uribe Lasso Pink Bourbon | Huila, Colombia

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean
  30

Notes: Guava, Milk Chocolate and Orange Blossom Growers: Jose Uribe Lasso VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Farm: Finca el Diviso Region: Bruselas, Huila Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Altitude: 1750 masl Source Partner: Shared Source We are so excited to present Jose Uribe Lasso's Pink Bourbon lot for the very first time, having featured his main Finca el Divison crop, a mix of CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. and Colombia cultivars in 2019 and a few other times as a part of Los Guacharos community lots. This is the biggest and juiciest of the three little pink bourbon lots we secured from our longtime Huila sourcerers Shared Source (shout out to Michelle Stoler!). Bluebeard is proud to continue their support of the Aso Guacharos group to bring you exquisite coffee from an enviro-sustainability focused group of coffee farmers in Bruselas, Southern Huila (close to Pitalito), Colombia. Los Guacharos are a group of independent, quality-focused small producers who are collectively converting to organic agriculture, making their own fertilizers and fungicides, installing complex water filtration systems that use gravity, stones and sand to remove all mucilage residues from waste water to not contaminate water systems. PROCESSING This little lot of coffee is a Pink Bourbon variety from Jose Uribe Lasso's Finca el Diviso, which Jose and family have owned and run for nearly 30 years now. Cherries are picked as ripe as can be, depulped the same day, fermented until they reach their ideal washing point for maximum sweetness, and fully washed. Parchment coffee is stored in grain pro bags at home to ensure that humidity is stable at around 11%. Los Guacharos conversion to ecological and regenerative production features a home brew (called Super Magro) made up of organic minerals and waste products, molasses, bone ash and manure (among other ingredients), fermented with microorganisms collected from virgin soils and used as a fertilizer and protectant from disease. The Super Magro is edible, incredibly effective, and represents