About this coffee
Nicolas and Patricia Ome bought Finca El Triunfo in2005. They named is “Triunfo”, which is Spanish fortriumph, to commemorate their success. The farm istheir fi rst coff ee farm and they’re proud of all theyhave accomplished on the farm and in life. Thanks to the environmental advantages the soil is volcanic loam. This nutrient-rich soil provides what coffee needs to flourish.
About Pink Bourbon
Pink Bourbon, a hybrid of Yellow and Red Bourbon varieties, was first discovered and grown in Colombia. Taste-wise, Pink Bourbon has all the advantages of its Bourbon parents. The highlights of the typical Pink Bourbon profile is the strong floral notes and pleasant acidity frequently found in East African coffees.
And there’s more than color and altitude on its side. Chemical breakdowns have found that Pink Bourbonhas higher glucose content. This additional glucose—a type a sugar—means not only a sweeter cup, butalso a silkier body and more luscious mouthfeel.
Some farmers also report that Pink Bourbon has more disease resistance than is Red and Yellow parents.
Harvest & post-harvest
Patricia and Nicolas selectively handpick ripe, red cherry and process it on their farm. After picking, they hand sort cherry to ensure only the best quality cherryis processed. Cherry is rested for 18 hours to lightly ferment and bring out some fruity flavors. Then, cherry is pulped and fermented in water for 48 hours. Following fermentation, coffee is washed in clean water and laid on marquesinas to dry. Patricia and Nicolas rake parchment frequently to ensure even drying. It takes approximately 20 days for parchment to dry.
The Huila region is one of the most well-known coffee growing areas of Colombia. The Department of Huila has a population of 1.125 million and is located in the south west of the country. The capital of the department is Neiva, a city of about 380,000.
Along with Cauca and Nariño, Huila is one the three departments where the Colombian Massif is located.A massif is a group of mountain ranges, and the Colombian Massif, which is known locallyas Nudo de Almaguer, provides up to 70% of safedrinking and agricultural water for the Colombian population.
The Magdalena River, the Colombia’s largest river,runs through the region, providing plenty of water for coffee farming and generating (directly andindirectly) up to 86% of Colombia GDP. The mountainrange also features the fertile volcanic soil so typical to the Andean Mountains.
Coffee in Columbia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich after taste, since the early 19th century.
Colombia boasts a wide range of climates and geographic conditions that, in turn, produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.
The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.
Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over thepast 10 years. The most common certifications available are Fairtrade, Rainforest Alliance, UTZ and Organic.