Finca Los Sauces

Finca Los Sauces is a new coffee to us which we were delighted to find with the help of the Colombian Coffee Growers Federation (FNC). Eduardo Armero Martínez is originally from Nariño, and now grows coffee at Los Sauces in Huila. The coffee is grown at 1700m on six hectares of land, on which Eduardo has 30,000 coffee trees. Once picked, the cherry is transferred to tanks of water where the cherries which float are removed. The remaining cherry goes on to a pre-fermentation holding stage for 24 hours. The cherries are then pulped (removal of the skin and some of the mucilage) without water, before a 36-hour fermentation. They are then washed to remove any remaining mucilage and sundried. Pink Bourbon is an interesting varietal with a disputed lineage. There is some evidence to suggest that it is derived from an Ethiopian variant, and then anecdotal reports that it is a Colombian hybrid of Yellow and Red Bourbon. Whichever it is, this coffee has a bright acidity and clarity of flavour which is apparent only with great quality control on the farm and exacting processing.