Variety: Pink Bourbon
Process: double fermentation - 1st stage maceration in sealed bags for 36hr, 2nd stage depulped and fermented in tank with mucilege for 24hr
Drying: Sundried on raised beds until 11% moisture
Elevation: 1700-1800 MASL
Producer: Eduardo Armero Martinez, coordinating 4 smallholder farms with meticulous processing instructions
Region: La Argentina, Huila
Origin: Colombia
Notes: Apricot, Meyer Lemon, Persimmon, Green Tea
 
Eduardo Armero, a two-time Colombian cupping champion, crafts exceptional community coffee blends by harmonizing terroir, variety, and small farm collaboration.  The Pink Bourbon variety is notable for its rose-hued fruit, unique long berry shape, and great sensory profile. It remains a genetic mystery suspected to share genetics with an Ethiopian landrace. Eduardo selected four farms that grow Pink Bourbon in La Argentina, Huila, and guided producers through a meticulous two-step fermentation, preserving the cherries' cleanliness and uniformity. Collaborating closely with the Federación Nacional de Cafeteros de Colombia (FNC), Eduardo supports quality improvement, export preparation, and market access, all while fostering sustainable coffee practices and improving the quality of life for producers' communities. This lot embodies the precision and passion that have made Eduardo a leader in Colombia's coffee scene.