LA JULIA PINK BOURBON

COLOMBIA, CAUCA

SPECIAL RELEASE COMPETITION LOT

PROCESSING: ANAEROBIC RED HONEY

VARIETAL: PINK BOURBON

NOTES: LIME, GRAPEFRUIT , WINEY

ALTITUDE: 1450-1700 masl

Farm Info

The Pink Bourbon Red Honey is produced by a small coffee-growing farm called FINCA LA JULIA.
La Julia is a coffee farm located in the mountains of the small rural town of Trujillo, Valle del Cauca between 1420 and 1700 meters above sea level, surrounded by forests, watersheds, and biodiversity. La Julia cultivates varietals and produces high-quality specialty and estate coffees.
“In each cup, we offer more than an excellent Colombian coffee, we offer you the opportunity to contribute to the sustainable development of our planet and the well-being of the coffee communities of Colombia”.
Finca La Julia is owned by two siblings, the second generation of coffee growers, Niko and Karo. Their father, Octavio, built La Julia in the 90s, with Angela’s, their mother, constant support.
After the passing of their father in 2002, Niko decided to take on the baton in 2005. Karo moved back to Colombia, after living abroad for several years, and they started building on La Julia. Their mother backed their project up. The new JULIA was starting...
In 2006 La Julia obtained their first 2 Rainforest Alliance Certification, giving their convincement that this was the way in which they wanted to produce their coffee.
Niko and Karo are deeply committed to sustainable practices.

Process:

One of the most important and sensitive steps to produce specialty coffees is the process. La Julia’s aim is to have a mass with a minimum average of 24-30 brix degrees in order to have enough sugars to develop the fermentation really well. It starts by selecting and carefully handpicking in the field. Once the pickers arrive at their site with the ripest cherries from the lot, the floating process starts. In this step, the cherries are placed in a tank with water to take out the non-dense coffee cherries and coffee tree leaves that start floating.
After floating, the process continues by hand sorting the beans on raised beds before the fermentation process. In hand sorting, the unripe/partial unripe cherries and the overripe cherries are separated.
Once the perfect cherries are obtained, the coffee cherries undergo a 36-hour anaerobic fermentation. The coffee cherries are then de-pulped and go for another 36-hour anaerobic fermentation. After the fermentation, the coffee is placed on raised beds for 72 hours to drain.
With this Pink Bourbon red-honey process, the coffee is placed in the silos for 36-48 hr (the drier is turned on for about 12 hr per day); this is to quickly dehydrate the beans. After that, the coffees go to the sun-drying station for 22 days with controlled airflow to monitor a temperature around 30-38° C.
After the coffee is dried, it goes again into GrainPro bags for 30-60 days for stabilization purposes. The next step is milling, electronic, and hand sorting for packaging.