This lot comes from Luis Edgar Camacho’s farm, La Palma, in Palestina, South Huila. Luis has 8,000 trees of Pink Bourbon, of which 6,000 were planted in June 2019. Two thousand of these trees were planted at the beginning of 2021 and will start production in 2023. La Palma is 9 hectares total in size and currently 5 hectares in coffee production. Luis decided to have Pink Bourbon as he had heard it had good production and could achieve good qualities. Luis was experimenting with different processes and tried the honey, which he liked, and the coffee cupped well. He also does washed process and has tried natural processing as well.
The process starts with a good picking of the ripest cherries. Luis then leaves the cherries for an in-cherry fermentation of approximately 24 hours, after which he floats the cherries to take out the less dense and any foreign material. Afterward, Luis leaves the cherries in cans to ferment without water for 48 hours. The coffee is then pulped, and the beans are placed in closed containers with water and a degassing valve for four days. After, the beans are placed on the drying beds, where it takes 20 to 25 days to be ready, raking every 3 hours to achieve an even drying.
The final cup packs notes of bergamot, black currant, and jasmine, rounded out with the acidity of a peach and a smooth mouthfeel.