José Herman Salazar - Pink Bourbon ( Espresso Roasted )

Farm: La Guaca

Country: Colombia

Variety: Pink Bourbon

Processing: Fully Washed

Municipality: Pitalito - Bruselas

Department: Huila

Altitude: 1,820 MASL

Producer: Jose Herman Salazar Benavides

Partner’s Name: Marina Elina Ansasoy

In the south of the department of Huila, in Colombia, we arrive to the important agricultural hub of Pitalito. It is a place where many people from Huila, Cauca and Putumayo, come to seek better opportunities and where coffee plays a key role in the mountains nearby. It is here, where we meet Jose Herman Salazar at his farm La Guaca with his wife Marina Elina Ansasoy and daughter Bianca Leli Salazar. After venturing through different regions, Jose Herman arrived to Pitalito where he started working and learning about coffee, something that sparked a passion in him, and until now, he has been working with coffee for 22 years. It was until 7 years ago when he decided to switch his approach to specialty always looking for quality. So much that nowadays the tree varieties he has at his 5 Hectare farm are Bourbon Ají with almost 60% of the trees, then 30% belongs to Pink Bourbon and 10% to Castillo. Always having the accompaniment and advice of a PECA agronomist to improve in his process and farm management.

Something interesting about the farm is that it is a family venture where each member plays a key role. Jose Herman oversees the whole operation and cherry picking while his daughter, Blanca, with her mother, Marina Elina, takes care of the processing and drying. For him, this way of working as a family has enabled the management of the farm to be more efficient and it has bonded them. Also, he wants to teach his daughter so eventually she becomes the person in charge of the farm and so carries on the legacy for years to come. This would allow for the Bourbon Ají variety to be produced for many years and be a staple of the family and the farm. 

The way they are processing the coffee, starts first with a careful cherry selection which is then taken into the wet mill. Here, the cherries are placed in tanks with water, where the floaters -cherries with defects- are taken out and the remaining cherries are passed to a dry pulping. Afterwards, the resulting beans are fermented in tanks with little water for an average time of 48 hours. Then, they are taken to the parabolic covered patios, where they are dried from 15 to 25 days because of the high altitude and climate.

As parting message, the Salazar family wants to let you know “This coffee is a great family effort and we want to maintain the Bourbon Ají variety, to be able to show it to the world. A variety that appeared in this farm and produces a good quality at this altitude and region.”

Suitable for Espresso Machine, Mokka Pot, Stove Top, French press, and Filter brewing methods

Recommended Espresso Machine,Mokka Pot,French press

**NOTE FOR DELIVERY** An order placing BEFORE 2 PM will arrange on next day delivery. An order AFTER 2 PM will deliver on the next following days.