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Quick Facts
All the facts about our Colombia Finca El Meson Pink Bourbon Natural Anaerobic 480 hours
| Region | Huila, San Adolfo |
|---|---|
| Producer | Floresmiro Guaca |
| Variety | Pink Bourbon |
| Process | natural anaerobic |
| Type | Unwashed Arabica |
| Category | Microlot |
| Harvest | from 3 to 6 |
| Shipping | from 8 to December |
| Unit | GrainPro Sack à 35kg |
Colombia
Finca El Meson Pink Bourbon Natural Anaerobic 480 hours
natural anaerobic
the owner Floresmiro Guaca produced this anaerobic natural coffee at the El Meson farm, which is located at an average altitude from 1600 – 1800 m.a.s.l. his farm is located in Acevedo, Huila. This coffee was fermented for 70 hours, sun-dried for 21 days and finally mechanically dried for 8 hours at 40°Celcius. The result is a tangy and coffee with fresh citrus fruit notes and a sweet red currant finish.
Origin
Specialty coffee from Colombia
Varieties
Typica, Caturra, Castillo
Processing methods
Mainly washed processed, for specialty lots also natural and honey processed
Altitude range
1000 – 2300 masl
Harvest
Main harvest October – February, Mitaca harvest March – August
Total yearly production
Around 11.3 million 60kg bags in 2022/23
Colombia has thanks to its geographic position around the equator the advantage to have two crops and therefore fresh coffee all year around. Thanks to its three mountain ranges of the Andes from the north to the south, it creates different climatic and cultural areas, which makes the flavour of the coffee from each department in Colombia unique.
Main production areas: Cauca, Valle del Cauca, Tolima, Huila, Quindio, Risaralda, Nariño, Caldas, Antioquia, Cundinamarca, Santander, Norte de Santander, Sierra Nevada
Port of shipment: Cartagena, Santa Marta, Buenaventura
Export bag size: 70kg
Total number of coffee farmers: over 563,000 small coffee families
Cup Profile: High acidity, medium body, fruity fragrance, citric and sweet notes
| Region | Huila, San Adolfo |
|---|---|
| Producer | Floresmiro Guaca |
| Variety | Pink Bourbon |
| Process | natural anaerobic |
| Type | Unwashed Arabica |
| Harvest | from 3 to 6 |
| Shipping | from 8 to December |
| Unit | GrainPro Sack à 35kg |
the owner Floresmiro Guaca produced this anaerobic natural coffee at the El Meson farm, which is located at an average altitude from 1600 – 1800 m.a.s.l. his farm is located in Acevedo, Huila. This coffee was fermented for 70 hours, sun-dried for 21 days and finally mechanically dried for 8 hours at 40°Celcius. The result is a tangy and coffee with fresh citrus fruit notes and a sweet red currant finish.
