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Columbia Palestina “AGUAZUL” Solar Dried Pink Bourbon

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  • Columbia Palestina  “AGUAZUL” Solar Dried Pink Bourbon
  • Columbia Palestina  “AGUAZUL” Solar Dried Pink Bourbon
$36.99 - $74.99
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Intro by Chris Kornman "The unparalleled popularity of our lot of Pink Bourbon “Aguazul” from Colombia back in April led us to return to our supply partner to see if they had more. “Not til next season” in most areas of the world means a full calendar year before the subsequent harvest cycle. Fortunately for us, Colombia’s unique geography and climate allows for multiple annual harvests in many areas of the country. And so, here we have a fresh crop from the same producer group just a few months apart from the last. It’s a delicious little coffee with a lot of similarities to its previous iteration. Juicy and expressive, one can find hints of watermelon candy, kiwi fruit, guava, cherimoya, and cherry fruit flavors. There’s a hint of rose petal and a lush, decadent body and lingering finish. It’s especially lovely as it cools, brightening and sweetening, which hints at a potential late-season surprise for a cold brew or iced option, if that’s your pleasure. Tucked away in the mountainous regions near Palestina in Colombia’s southern Huila department, this coffee was harvested and processed by a small group of producers associated with an organization called Terra Coffee SAS. Most are multi-generational homes who have been producing coffee for decades. The region is part of a gateway to a national park called “Cuevas de los Guacharos” (the Guacharo is a large, fruit-eating bird), and was once called “Aguazul,” a name that Terra Coffee have applied to their exports. Most of these farms average less than 3 hectares a piece, but small plot size hasn’t impeded Colombian producers from adding value to their crops. Unlike smallholders in many other areas of the world, who frequently sell their cherries to centralized processing centers, Colombia’s powerful Federation (FNC) has empowered producers to pulp, ferment, and wash their coffee, thus selling finished parchment to a dry mill and getting a higher price per pound. Average fermentation times in the region are relatively long, 25-30 hours per batch. One of the unique things I noticed, and it seems was present in the previous lot as well as I look back at my notes from the early days of COVID isolation, is that the seed shape is especially long. As most bourbon seeds tend to be round and wide, I was a little surprised. We inquired with our contact at the exporter Mastercol’s office, (as my exposure to the plant is very limited) and Natalia Mejia responded that “usually the pink bourbon has that elongated shape, in fact we checked several samples from other lots and they have the same shape. ”Bourbon is notorious for its inherent instability. Caturra, Laurina, Mokha, Pacas, and Villa Sarchi, yellow, orange, pink, and even black varieties have evolved over the years since it was first taken from Yemen to its eponymous island in the Indian Ocean. (If you’re curious to learn more about that story, my article in the September/October issue of Roast might be a good place to start.)And so, this elongated, pink fruit mutation once again graces us with its presence. We snagged a bit to serve as espresso at The Crown, so feel free to swing by and grab a taste. Otherwise, pounce on this lot while you have the chance and grab some green to roast on your own!
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