MARTHA ZUÑIGA & FRIENDS, Pink Bourbon
A delightfully juicy coffee which is the result of a collaboration between Martha and some of her neighbours. This pink bourbon is typically floral and citric with notes of elderflower, candied lime and demerara sugar.
CULTIVAR: Pink Bourbon
LOCATION: San Agustin/Salado Blanco, Huila
ALTITUDE: 1,600 - 1,800 masl
Martha has developed protocols at her farm that enable her to produce a clean and consistent profile but many people around her struggle to achieve the same result. Through the support of Cata Export, Martha was able to buy cherry from her relatives and closest friends in order to process it at her farm with the help of her sons (Nestor Lasso and Adrian Lasso) and the Cata team.
There are four women owned farms from the same zone contributing to this project who work together towards implementing agro-ecological practices that contribute to the conservation and preservation of the environment. This type of collaboration is also empowering many people to access knowledge and the discussion on processing is open and evolving. Marcelli, Martha Zuñiga and their team explain that working with their neighbours to produce this blend allows them to share knowledge. Every producer involved has a different passion within the coffee field. For instance, some of them enjoy researching on microorganisms or fermentation process, but others like Marcelli also enjoy the sensory side. Many of their sons/daughters are into barista training and roasting, skills that empower them to improve the cup profile for this blend.
The fertilization that is carried out on these farms is based on at least 50% organic production management, which relies on a greater proportion of biological waste, composting of organic matter and the application of mineral elements. The coffee pulp left over from processing is one of the main sources of soil fertilisation.
The fermentation process starts with selecting only fully ripe cherries. After pulping, the seeds are fermented in traditional tanks with added water for 24 hours. The pH of the mucilage (the fermenting fruit left on the seed) ranges between 3.7 and 4.1 and the average temperature in the fermentation tank can be between 12° to 34°. The temperature directly affects the behaviour of the bacteria present, which start their activation and reproduction process from 5°. After the mucilage is washed away the seeds are dried using marquesina drying structures, a very common way of sun dry coffee in Colombia. The dryer has variable temperatures that can reach up to 55°, taking up to 20 days to reach the target moisture content for export.