Maria Belen Diaz - Huila, Colombia

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean
  95
• Bright
  80
• Experimental
  50
• Floral
  50
• Funky
  40

María Belén Díaz is the daughter of a coffee grower, and she has been connected to coffee her entire life. She has been producing specialty coffee for over 12 years. Additionally, she worked for several years as a coffee quality analyst in the department of Cauca, Colombia, where she developed cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. skills and acquired knowledge that led her to focus on coffee production. María Belén Díaz is one of the 96 women who are part of the Huila Condor Project and was one of the first women in the region to obtain a certification in coffee processing from The Forest Academy in 2024. PROCESSING Coffee begins with the meticulous selection of ripe Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. cherries, ensuring exceptional quality. The beans undergo a 24-hour pre-fermentation in cherry, followed by a 36-hour anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. in bags, which enhances their unique flavor profile. The drying process takes place on raised beds for 15 days, ensuring optimal moisture levels. This semi-washed processWashed 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. results in a vibrant and complex flavor profile with notes of citric acid, floral, green apple, green tea, and tangerine. Maria’s Pink Bourbon coffee exemplifies her dedication and expertise in coffee processing, offering a distinctive and delightful coffee experience. This coffee has been imported by the team at Forest Coffee. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Floral, matcha, green apple, tangerine Origin: Huila, Colombia Producer: Maria Belen Diaz Altitude: 1800 masl 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 Bourbon Process: 36-hour anaerobic fermentation before semi-washed