Edgar Motta Pink Bourbon Natural - Colombia - 2021
Edgar Motta grows lots of Pink Bourbon on his farm at 1,500 - 1,600 meters above sea level. The higher quality coffees Edgar produces allow it to preserve its existing coffee grounds and surrounding woodland. Edgar Motta, who took over a coffee farm with adult trees, continued to grow the Caturra and Castillo varieties currently in the farm, and decided to grow the Pink Bourbon variety with the support of Inconexus and planted new coffee seedlings. He still considers this move one of the best decisions he has ever made for his farm. Pink Bourbon, a hybrid of Yellow and Red Bourbon varieties, was first discovered and bred in Colombia. Flavor-wise, Pink Bourbon has all the advantages of its Bourbon parents. The highlight of the typical Pink Bourbon profile is the strong floral notes and pleasant acidity often found in East African coffees. Chemical analyzes revealed that Pink Bourbon has a higher glucose content. This high glucose, a type of sugar, means not only a sweeter cup, but also a silkier body and a tastier tasting sensation. Some farmers also report that the Pink Bourbon has greater disease resistance than the Red and Yellow parents.
Influenced by the scenery he sees while working on the farm, Edgar names his farm Buenavista, meaning "beautiful view", and partners with Inconexus to help protect his farm and the beautiful forest around it. Edgar attributes the superior quality of his coffee to the diversity of the soils, altitude and ecosystem on his farm. In addition, the extensive investments in the infrastructure of his farm and the renewal of drying areas and storage tanks are some of the factors that made it successful. Edgar, who wanted to develop his area along with himself, also built a central wet mill that can also be used by 3 neighboring farms owned by his family members. Edgar's future plans include replacing aging Castillo trees with Geisha and Typica varieties. Edgar produces all-natural processed lots to reduce its environmental footprint and improve overall harvest uniformity. During the harvest, Edgar hires workers to help pick ripe, red cherries. After harvest, cherries are laid in thin layers on raised drying beds and raked frequently for about 30 days to dry evenly. As part of holistic renovation and improvement plans, Edgar also provides regular food supplies and fairer working conditions for workers on the farm.
Variety: Pink Bourbon
Processing technique: Natural
Harvest year: 2020 - 2021
Manufacturer: Edgar Motta
Altitude: 1,500m - 1,600m
Farm/Station: Finca Buenavista
Territory / Sub-Region: Huila / San Jose de Riecitos
Supplier: Sucafina Specialty
Net 250gr, Net 4x250gr.