Segundo Urbano - Colombia Pink Bourbon
This is our first year working with Segundo. Segundo is apart of the Monkaaba group in Huila, Colombia and we're proud to be his first client. This coffee is a Pink Bourbon with a sweet, red fruit profile.
250G
- Variety: Pink Bourbon
- Region: San Agustin, Huila
- Process: Washed
- Altitude: 1730 MASL
- Harvest: Late 2023
- Producer: Segundo Urbano
- Farm: El Naranjo
- Roast Level: Light
In the cup
We get a bright and juicy cup that reminds us of our favourite red fruits like strawberries and cherries. It has a raw sugar like sweetness and a floral finish. This coffee has a creamy mouthfeel.
Funky
Process
About The Producer
Unlike the majority of families from San Agustin who came from the department of Cauca, Segundo has Nariñense descent from his father who lived in the municipality of Génova and Tolimense from his mother from the municipality of Robira. He was born in Suaza in the center of Huila, in a large family of 10 siblings. His father worked a piece of land in crops such as cassava, banana, and corn that was granted to him in exchange for several years and as a worker for his employer.Back in San Agustin he bought the original piece of land from his father and with the help of his brothers, was able to plant his first 4,000 Caturra trees. They turned out to yield excellent fruits and an abundant harvest which provided satisfaction, stability and economic profitability for his family. After seeing the initial success of his first foray into coffee production, he bought a new lot a little ways away from his house, on which he planted 5,000 more Caturra trees. Over the following years, due to the complications of managing Caturra, mainly due to Roya, he began to look for other options for diversification. Three years ago he decided to plant his first Pink Bourbon trees and already thinks that it was a good choice for the longevity and quality of his farm.
Processing
Cherries are left in to ferment in sealed bags for 20 hours before being depulped the next day. After de-pulping, the coffee mass undergoes a dry ferment of 24 hours in tiled tanks. The seeds are then rinsed and left to drain in bags for two hours before being moved to the solar dryer where they are dried for between 15 and 20 days.
Variety
A combination of Tabi and Pink Bourbon: Pink Bourbon is a variety primarily grown in Huila, Colombia and while newer, it has quickly grown in popularity for its bright, sweet and aromatic profiles. It is now known to be an Ethiopian Landrace but further information is not available at this time. Tabi is a cross between Bourbon, Typica, and Timor Hybrid. Tabi was developed as a part of the research to develop a variety that is disease resistant while maintaining good cup quality. It provides producers with an excellent disease-resistant choice while also having a very high cup quality potential.
Transparency
Imported
FOB
Roasted Costs