Colombia La Argentina

Coffee overview

This beautiful coffee represents 4 small farms in the La Argentina department of Huila, Colombia. Producer Eduardo Amero developed the processing protocol for this lot, and each small farmer followed it using their own micro-mills. The result is a syrupy sweet, clean, juicy, and slightly savory coffee that balances the terroir of Huila, the punchy pink variety of Pink Bourbon, and small farm collaboration into an adventurous package.

Coffee flavor profile

Pink lemonade, papaya, basil.

Acidity: punchy
Sweetness: syrupy
Body: slightly savory
Funk: Level 2

Brewing evaluation

Rest: 30+ days recommended

Filter eval day 1: Gabi Standard Recipe of 1:18 shows a delightfully fun coffee balancing the intensity of a favorite variety, the sweetness of a honey process, and the savoriness of the added experimental nature of said process. This is a dynamic cup which should transform beautifully with added rest.

We use 60 hardness, 20 buffer water heated to 198F in all of our recipes.

Information

Producer: Eduardo Amero
Farm: 4 small farms in La Argentina department
Region: Huila
Country: Colombia
Elevation: 1,800 masl
Variety: Pink Bourbon
Process: "honey"
Process details: Ripe cherries are sorted and floated to remove defects. Two step fermentation begins with a 36 hour maceration in sealed bags. Cherries are depulped and fermented again in sealed bags for 24 hours. Coffee is then dried on raised beds to reach target moisture.