Finca La Granada, Colombia, Washed
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Brown sugar, raisin and red apple
COFFEE PROFILE
This is a crisp and structured filter from Finca La Granada that has wonderful notes of sweet raisin, and fresh red apple with a polished brown sugar sweetness throughout.
| TASTES LIKE | Brown sugar, raisin and red apple |
| ROAST | Filter |
Story
Gabriel Castaño Buendía, known as the "godfather" of Pink Bourbon in Colombia's Huila region, owns Finca La Granada, a two-hectare farm in La Esmeralda, Acevedo, at an elevation of 1,850 meters. His journey in coffee farming is rooted in Colombia’s history. During the economic struggles of the 1990s, Gabriel, like many farmers, turned to coca cultivation for survival. However, he later returned to coffee farming, seeking a more sustainable future. About 14 years ago, he discovered a unique Pink Bourbon variety with pink cherries and resistance to leaf rust, which he began cultivating exclusively on his farm.
Gabriel's legacy extends to his family: he and his wife, Carmen, raised six children, five of whom are now coffee producers. His farm is known for its meticulous processing, including hand-picking cherries at peak ripeness, fermenting them for 100 hours, and drying them mechanically for about 60 hours. These methods ensure exceptional flavor and quality.
Gabriel's pioneering work with Pink Bourbon has not only elevated his own coffee but also inspired neighboring farmers, spreading the variety throughout the region. His commitment to quality and community has made Finca La Granada a model of sustainable and innovative coffee production in Colombia, continuing to influence the region's coffee culture.
| PRODUCER | Gabriel Castaño Buendía |
| REGION | La Esmeralda, Acevedo, Huila |
| VARIETAL | Pink Bourbon |
| PROCESS | Washed |
| ALTITUDE | 1700 masl |
Origin
La Esmerelda, Acevedo, Huila, Colombia
La Esmeralda, a vereda in Acevedo, Huila, Colombia, has a rich coffee-growing history, benefiting from fertile volcanic soil and a favorable climate. Traditionally, farmers grew varieties like Caturra and Typica using washed processing. In recent decades, producers have embraced innovation to meet changing market demands. Norbey José Quimbayo, who inherited Finca La Esmeralda 25 years ago, is a prime example of this shift. After facing declining coffee prices, he pursued agricultural training and began experimenting with new varieties like Pink Bourbon and advanced processing methods, such as lactic acid fermentation. His focus on quality has earned international recognition, highlighting La Esmeralda’s potential for exceptional microlots. The region’s history reflects the resilience and adaptability of its farmers, who continue to prioritize quality and innovation in the specialty coffee market.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 32 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew at 3:00. |
| Best Freeze Date | 8-12 days after roast |
