Pitaya

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean

We’re really excited to present, for the second harvest in a row, Pitaya! This is a Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. from producers in the Huila region of Colombia. The coffees were sourced by our friends Laura and William of Minga Coffee. Working alongside colleagues Floro and Edinson, this small team analyses and cups Pink Bourbon lots from neighbouring smallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. to create a blend that best represents the 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.. Despite Colombia’s growing association with experimental processing, the majority of the country’s coffee is still 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. using traditional wet mills. Minga’s focus is on celebrating clean, washed coffees, showcasing that Colombia has a lot more to offer than just a handful of innovative coffees each harvest.