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Colombia - Norbey Quimbayo Pink Bourbon Semi Washed Experimental
Colombia - Norbey Quimbayo Pink Bourbon Semi Washed Experimental
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Dark Chocolate Orange Jasmine Tea
Colombia - Norbey Quimbayo Pink Bourbon Semi Washed Experimental
Finca La Esmeralda is located in Acevedo, Huila, Colombia, and is managed by José Norbey Quimbayo, a first generation coffee producer. The farm spans 15 hectares of land at 1,700 m.a.s.l., with 8 hectares dedicated to coffee. José grows Caturron, Ombligon, Gesha, Pacamara, Pink Bourbon, Bourbon Sidra, and Java, with his prized 100% Pink Bourbon lot taking 2nd place in our Huila Mágico, a couple of years back.
José’s process begins with selective harvesting of ripe cherries. After depulping, the parchment is left to ferment overnight, washed and then laid to dry in raised beds for 10-15 days, depending on the weather. To ensure even drying, José rotates the parchment various times during the day and “piles” it at night.
José Norbey Quimbayo wasn’t born into coffee. Raised in Tolima’s cattle country, he spent years traveling Colombia as a seasonal picker, saving up to buy his own farm. It was in 2007 when he was able to buy Finca La Esmeralda, and that is when his coffee journey began. It has been a family effort ever since, with his wife helping him with harvesting and processing.
A turning point came when his daughter, studying at SENA, heard a radio ad for Huila Mágico 2022 and urged him to enter. His Pink Bourbon was exceptional, and landed a 2nd place!
notes - light citrus, jasmine, chocolate, orange peel
farm - La Esmeralda
location - Colombia, Acevedo, Huila
process - experimental semiwashed with extended malolactic, alcohol fermentation1. After being picked, all the cherries are sorted by hand. Only red cherries are allowed.
2. The cherries are floated to sort out only the dense cherries and cleaning.
3. The cherries are kept in a tank to start the aerobic fermentation and the acetic process which gives the fruity smell and taste of the coffee.
4. After 48 hour of fermentation, The cherries are de-pulped and are stored in plastic tanks for 5 days.
5. The seeds are then spread in sunbed driers for 2 weeks until they are under 11% moisture.
6. The coffee is kept in Grain Pro bags with the parchment at least 2 weeks before its milled and exported.
variety - pink bourbon
elevation - 1750 - 1830 masl
roasted on - drum
rest - this coffee opens up after 2 weeks of rest and peaks after about 4 weeks.
brewing - this coffee shines on pour over around 15:1 ratio at 3 minutes brew and cold brew, if you are making espresso, try pulling a turbo shot
disclaimer - we roast during the week and generally ship on fridays and saturdays
additional disclaimer - this bean is roasted lighter and may pose issues when handgrinding espresso
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