We taste: Perfumed florals, Passionfruit, Heavy tropical fruits
Region: San Agustin, Huila
Varietal: Pink Bourbon
Altitude: 1780 MASL
Harvest: January 2021 Main Harvest
Process: Anaerobic Washed
*Please note this is a 250 Gram bag
Daniel Muñoz has been producing beautiful coffee on his farm, Villa Camila in San Agustin for quite some time. He is well known in the specialty coffee world; a lot of our favorite European roasters buy his beautiful Pink Bourbon, so it's a real honor to have purchased this experimental lot from him!
This coffee is amazing! We usually steer away from crazy new processing methods but with this coffee, we couldn't resist. There is so much flavor and complexity in this coffee. It's quite intense really; but still very clean and has great clarity.
This is a truly special and unique coffee. We didn't buy a ton and don't plan on having it for too long (although we may hold some back in deep freeze).
About Daniel and his farm:
On his 5 Hectare farm, Daniel focuses on producing high-quality Pink Bourbon and Gesha. This is his first time processing his coffee with this anaerobic process where once de-pulped the cherries are fermented in a sealed tank without oxygen for 80-120 hours. The result is quite amazing and unique, creating a cup with intensely perfumed florals, and wild tropical fruits that fill the cup.
Daniel is an incredibly meticulous producer with serious passion and attention to detail, he records each step of the process from the number of pickers, to the weight of each batch in cherry, to the hour they were depulped and the Brix readings of the liquid in the tank. He actually decided to experiment with this process this year after an accident landed him in the hospital for multiple weeks in the middle of the harvest which forced him to sell a lot of his coffee conventionally due to him not being present to monitor the processes. Essentially this year was a loss in a sense so he decided to experiment with some coffee, and the result is quite mind-blowing.
When our sourcing partners, Semilla first tasted the coffee they were totally blown away by the quality and immediately offered to pay a much higher price not only because of the quality but because of the challenging year Daniel had and the risk he took in producing this lot. However, Daniel insisted that they maintain their price at 2M COP which he received for his other Pink Bourbon lots.
Knowing these coffees deserved a high price, Semilla made the decision to increase their margin so they could share the profits directly with Daniel. So on top of the 2M COP Daniel received he also will be receiving an additional $1,481.42 premium which he plans to invest back in his farm, building bioreactors which are plastic tanks equipped with motors to stir the coffee mass as it ferments.
Coffee is selected every three weeks at peak ripeness, and the cherries are then hand-selected for ripeness and floated before being left to ferment for 12 hours in plastic bags. Next, the cherries are de-pulped and placed into sealed plastic tanks where the seeds undergo 80-120 hours of fermentation depending on the climate. Once the Brix readings are in the desired range, the seeds are removed from the tanks and washed and then are placed on raised beds with fans to ensure the humidity drops from 60% to 14% within the first week, and then is slowly dried for up to 20 days until it reaches 10%. The parchment is then stored in grain pro until it’s milled.
Farm Gate Price: 2,000,000 Colombian Pesos / Carga + $1,481.42
National Farm Gate Price (January 2021): 1,100,000 Pesos / Carga
FOB Price: 3.72 USD/LB
Our Price: 8.00 USD/LB