Farm: El Tabor Variety: Borbón Rosado Altitude: 1,850 Meters Above Sea Level Process: Washed Harvest: November 2024 Notes: Stewed fruit, Hibiscus & Santina Cherry. Upon sampling this coffee, the fragrance of hyper sweet florals, citrus and nectarous juiciness is striking. The pulp of red fruit is boldly pronounced in this coffee. High sweetness, medium-high acidity and a silky structure frames this profile. The coffee was held in cherry for a day post harvest and Julio did a 2-day sealed fermentation after de-pulping and washing. This largely brought about the massive fruit you will experience with this cup. I get notes of red tea, grapes, rose, juicy and sticky-sweet fruit gummies. Julio Alberto Muñoz Ordoñez grows five varieties of coffee on his 15-hectare farm Finca El Tabor, located and named after the vereda or rural township of El Tabor, in the municipality of San Agustín, in the department of Huila. When asked how long he had been growing coffee Julio responded 52 years, meaning his whole life, as he comes from a coffee producing family. Of El Tabor’s sprawling 15 hectares, seven and a half are currently producing coffee and planted with the Gesha, Pink Bourbon, Sidra, Tabi, and Colombia varieties. The hand collection of the cherry is completely carried about by a dozen or so neighboring coffee growers and their family members whom Julio hires for the harvest. He also hires two year-round caretakers who manage the day-to-day chores on the farm. Julio’s washed Pink Bourbon took third place in the Southern division of Osito’s most recent Copa de Oro. This micro lot was brought in from the field and immediately put into bags to ferment fully intact (in-cherry) for 24 hours, after which the cherry was depulped and bagged once more for an additional 48 hours. The coffee is then rinsed twice and dried on a cement patio for 18 days. Our coffees are best after two weeks+ of the roast date. Last Roast: June 30th. A few bags remaining.

Farm: El Tabor Variety: Borbón Rosado Altitude: 1,850 Meters Above Sea Level Process: Washed Harvest: November 2024 Notes: Stewed fruit, Hibiscus & Santina Cherry. Upon sampling this coffee, the fragrance of hyper sweet florals, citrus and nectarous juiciness is striking. The pulp of red fruit is boldly pronounced in this coffee. High sweetness, medium-high acidity and a silky structure frames this profile. The coffee was held in cherry for a day post harvest and Julio did a 2-day sealed fermentation after de-pulping and washing. This largely brought about the massive fruit you will experience with this cup. I get notes of red tea, grapes, rose, juicy and sticky-sweet fruit gummies. Julio Alberto Muñoz Ordoñez grows five varieties of coffee on his 15-hectare farm Finca El Tabor, located and named after the vereda or rural township of El Tabor, in the municipality of San Agustín, in the department of Huila. When asked how long he had been growing coffee Julio responded 52 years, meaning his whole life, as he comes from a coffee producing family. Of El Tabor’s sprawling 15 hectares, seven and a half are currently producing coffee and planted with the Gesha, Pink Bourbon, Sidra, Tabi, and Colombia varieties. The hand collection of the cherry is completely carried about by a dozen or so neighboring coffee growers and their family members whom Julio hires for the harvest. He also hires two year-round caretakers who manage the day-to-day chores on the farm. Julio’s washed Pink Bourbon took third place in the Southern division of Osito’s most recent Copa de Oro. This micro lot was brought in from the field and immediately put into bags to ferment fully intact (in-cherry) for 24 hours, after which the cherry was depulped and bagged once more for an additional 48 hours. The coffee is then rinsed twice and dried on a cement patio for 18 days. Our coffees are best after two weeks+ of the roast date. Last Roast: June 30th. A few bags remaining.