Colombia - Azahar x Covoya - El Rosado Pink Bourbon

Green apple, watermelon, cotton candy, grapes
TOP LOT
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Bag Weight 70 KG BAG
Harvest Season 2024/25
Status Spot
Lot Number P612954-2
  • 14 Bag(s)
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About This Coffee

In collaboration with our friends at Azahar Coffee, we are happy to offer this natural-processed lot from Gaitania. 

This 100% "Borbon Rosado" or Pink Bourbon lot is made up exclusively of coffees from a distinguished group of allied producers from the department of Huila, specifically from the southern municipalities of Acevedo and Pitalito. Over the last decade or so we've seen a boom in the popularity -- particularly in Acevedo -- and subsequently the production of this "hybrid" variety sought after for its unique cup profile reminiscent of Ethiopian washed coffees. 

Azahar's lab constructed this coffee from several micro lots grown between 1650 and 1750 masl that were treated to a prolonged, two-step fermentation stage that consisted of fermenting the cherry intact for 42 hours, then de-pulping and further fermenting in a tank, for a period of 96 hours. The coffee was then rinsed and dried utilizing another two-step, multi-system drying process in a marquesina for a period of 15 to 20 days. 

Country of Origin Colombia
Region Pitalito & Acevedo, Huila
Producer Type Small Holder Farmers
Farm Name Various producers
Processing Washed
Processing Description 42-96hrs tank fermentation, dried on raised beds
Growing Altitude 1650m - 1750m
Harvest Season 2024/25
Bag Weight 70 KG BAG
Bag Type Grain Pro / Ecotact
Plant Species Arabica
Variety Pink Bourbon

History of Colombian Coffee 

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal. 

Growing Coffee in Colombia 

Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. There is a long list of elements on offer in volcanic soil that are fading or absent in other soils, such as high levels of potassium and nitrogen. Also present is something called “Boron,” which arrived from outer space a long time ago, and is important to cell walls, the creation of enzymes, and the production of flowers and fruit, meaning Boron contributes to yield. Beyond the nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitate good drainage so water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Also, volcanic soils are usually found on an incline, which also helps with drainage. 

  • Region Pitalito & Acevedo, Huila
  • Farm Name Various producers
  • Producer Type Small Holder Farmers
  • Processing Washed
  • Processing Description 42-96hrs tank fermentation, dried on raised beds
  • Bag Type Grain Pro / Ecotact
  • Plant Species Arabica
  • Variety Pink Bourbon
  • Min Growing Altitude 1650m
  • Max Growing Altitude 1750m
  • On Sale No
  • Top Lot Yes
  • Status Spot
  • Coffee Grade COL CA WA EXCO EP10
  • CTRM Contract Number P612954-2
  • Country of Origin Colombia
  • Warehouse Continental NJ