Colombia Pink Ballerina
The Farm
Wilton’s passion for coffee growing began in his youth when he embarked on the world of processing and cultivation. Over time, his interest in technology grew and he realized the potential of integrating new technology into coffee growing. The convergence of these two passions has allowed him to produce some of the most innovative coffees in the industry.
His farm, located in the Cauca region (southern Colombia), El Paraíso 92 serves as the nerve center for his other two farms to produce more than 20 varieties of coffee using cutting-edge methods. The farm has a microbiology laboratory, quality laboratory and processing plant. The meticulous processes applied to the various coffees begin with: a rigorous cherry selection; sterilization and characterization of the cherries; followed by the initial phase of anaerobic fermentation. It is worth noting that the number 92 refers to the 92 families that are hired each year to harvest their farms. At Cafés el Magnífico, we were lucky enough to select the two lots that we will roast with Wilton Benítez himself. A table of 14 coffees, each of which had extraordinary taste characteristics, and it was quite difficult to choose just two. We, as tasters, also found it remarkable how elegant each of the processes he applied to the different varieties were in the cup.
Pink Bourbon Variety
Pink Bourbon gets its name from the fact that the ripe cherries are pink instead of red. Its appearance dates back 20 years ago in the municipality of Acevedo, Huila, Colombia and since then it has been the favorite of producers and consumers.
The origin of this variety has had several theories. At first it was said that its appearance in coffee plantations was due to cross-pollination between red and yellow bourbons but later, subsequent studies showed that perhaps this exotic and unique bean has a direct Ethiopian lineage, without any derivation from Bourbon-Typica.
As for its characteristics in cultivation, it has better resistance to rust than Red Bourbon. Pink Bourbon usually has spicy notes of jasmine and a hint of caramel. The main added challenge is harvesting ripe cherries unlike red bourbon, so obviously determining the ripe color is much easier for pickers.
Process
The processes applied to all coffees begin with a careful and strict selection, sterilization and profiling of the coffee cherry. The first phase of controlled anaerobic fermentation then begins, adding a specific microorganism for each process. The coffee is then pulped and then subjected to a second phase of fermentation. When the second phase of fermentation is finished, a thermal shock process is carried out by means of cold and hot water intakes to improve and enhance the organoleptic characteristics of the coffee.
This fermentation, in a few words, could be called anaerobic lactic fermentation with a thermal shock wash (cold and warm water).
The farm has a humid temperate microclimate that is greatly affected by the eastern Pacific winds that create regular temperature differences. Due to the high altitude (between 1700 and 1900 meters above sea level), the beans mature slowly, having more time to generate sugars as inputs for fermentation.
Origin
According to the limits established in the application for recognition of the Protected Designation of Origin for Cauca Coffee, coffee under this geographical indication is produced in 29 municipalities, with an average altitude of 1,758 meters above sea level, but which can extend up to 2,100 meters above sea level. The climate of the region is one of rainy seasons and the volcanic soils are homogeneous.
Perhaps the only climatic characteristic that is subject to greater variability in this region, compared to any other coffee-growing region in Colombia, is the range of daily temperatures: they range between 11°C and 18°C. These temperature variations during the day and night are essential to explain the quality of Cauca Coffee. Low night temperatures, associated with relatively high altitudes, reduce the rate of maturation of the coffee bean and give it higher levels of acidity and very particular sweet notes.
44 € – 176 €
Envío gratuito a partir de 40€ de compra. (Península y Baleares)