Subtext Coffee Roasters
SUBTEXT - Copa de Oro | Colombia Wilson Alba | Colombia - Washed - Pink Bourbon
SUBTEXT - Copa de Oro | Colombia Wilson Alba | Colombia - Washed - Pink Bourbon
Origin: Colombia
Tasting Notes: Yuzu, Cherry, Floral
Process: Washed
Varieties: Pink Bourbon
Producer: Wilson Alba
Farm: Finca Sierra Morena
Region: Palestina, Huila
Elevation: 1800 masl
Harvest: Fall 2024
Recommended Brew: Filter
Roast Date:
Regular price
$24.50 CAD
Regular price
$35.00 CAD
Sale price
$24.50 CAD
Unit price
per
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Subtext Coffee Roasters is located in Toronto, Canada
From SUBTEXT
Wilson Alba owns and operates Finca Sierra Morena in Palestina, Huila. We visited his 25 hectare farm back in 2022 and saw his 16,000 Pink Bourbon trees planted on dramatically steep slopes. Sierra Morena belonged to his grandfather; he owned 6 hectares at the time. His father inherited the farm and bought land from his neighbours. Originally, Wilson removed all the coffee and planted tropical fruits. In 2016, he learned about specialty coffee and decided to return to the family tradition, planting about 6 hectares of coffee. We’ve been enjoying his Pink Bourbon for years now, and this lot, which took 5th place for the Southern Region in the 2024 Copa de Oro is no exception!
Of the many growing regions in Colombia, the mountainous department of Huila in the south west of the country grows the most coffee. Huila enjoys a wide diversity of micro-climates, temperatures, altitudes and coffee varieties. In fact, coffee is grown in 35 of Huila's 37 municipalities. All of this means that the coffee coming out of this region is as diverse as the variables that influence its production.
Pink Bourbon
Initially thought to be a natural hybrid of Red and Yellow Bourbon, this variety, famed for its characteristically pink ripened cherries and equally unique flavour characteristics, has become highly sought after. It has now been genetically confirmed that Pink Bourbon is in fact an Ethiopian Landrace variety. On our trips to Colombia, we've seen the variety proliferate across Colombia, particularly in Huila, where it has become extremely popular amongst specialty focused coffee producers.
Washed
Wilson floats and de-pulps his coffee before dry-fermenting it for 24 hours. He then moves it to raised beds where it is dried for approximately 30 days.
