Colombia - Finca El Porvenir "Papayo" 250g

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Flavour notes: HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural., Almonds, Creamy Farm: Finca el Porvenir CultivarVariety (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. Producer: Sandra Milena Mora & Hector Coy Origin: Palestina, Huila, CO Altitude: 1750 - 1850masl Process: 36 - 48 h wet fermentation, dried on raised beds The farm El Porvenir is found in the heart of the region Palestina in southern Huila, Colombia. The farm is run by Sandra Milena Mora and her husband Hector and they bought it back in 2006. They own 12 hectares but only produce coffee on 5 of them leaving the rest as a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. reserve. On the 5 hectares they have around 20.000 caturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. trees, 4000 Tabi trees and 300 young Pink Bourbon trees. Out of the 18.000 Caturra trees they found 2 that are resistant to leaf rust. The past 3 years they have taken seeds from these 2 trees and now they have around 3000 new resistant Caturra trees on the farm. They haven’t yet come up with a name for the new variety but at the moment they call it Caturra Mejorado. The coffee is organically grown with no chemical fertilisers or pesticides. Sandra believes in the organic practises and is convinced that both the coffee and the surrounding natural forest and wild life benefit hugely from this. They make their own organic fertiliser that they apply once per year. The coffee is picked and sorted by hand and it takes about a month to pick the whole farm and then they start over again. The first small picking is in August but the main harvest is between late September to late November/early December. After the cherries have been processed the coffee is fermented for 36-48 hours before being 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. carefully. The Tabi requires a longer fermentation time and normally takes 48 hours whereas the Caturra only needs 36 hours. The coffee is pre-dried on African beds for 5 days and then moved to the newly built shade house where it finish drying for another 20 days depending on weather. Big investments and lots of hard work has been put into the farm the last few years resulting in an excellent and smooth running