Country / District : Colombia, Acevedo, Huila
Varietal: Pink Bourbon
Process: Washed Extended Fermentation
Altitude: 1700 masl
Tasting notes: Pineapple, Mango, Creme Caramel
 
 
Suggested for: Filter, Moka
 
 
 
 
More info about this coffee:
 
 
Luz Divia Fierro, better known as 'Sandy' by her husband Elpidio, who she calls 'Pillo', grow coffee at their finca El Me-son, located in the vereda of Berlin, in the municipality of Acevedo, Huila. The couple inherited the farm from Elpidio's father, Ángel, who is also a coffee producer, and farms in a neighboring vereda. They work together as a team and sell their coffee under her name.
Originally from Acevedo, Elpidio grew up on one of his family's other coffee farms, learning everything he could from Don Angel.
Luz Divia is originally from neighboring Pitalito. The couple moved to El Meson a few years ago where they built a house and began working the land together.
On what once was a cattle farm, they planted 20,000 Pink Bourbon trees in a pasture that had never been cultivated before. Shortly after, they planted another 26,000 trees which have been producing coffee for over a year now. They have four young children and represent a younger generation of coffee growers who are committed to fair pay and worker well-being, while honoring the traditions their families taught them.
El Meson's soil is mostly loam with a few pockets of sand. There is an area of protected forest reserve on the property, as well as a waterfall. The coffee plantation starts at 1,650 m.a.s.l. and ascends to approximately 1,700 m.a.s.l. The landscape is mostly hilly and steep, with parcels of flatter land. The family employs five workers for non-harvest tasks like weeding and fertilizing, done three times a year. During harvest, they hire up to 15 pickers from Cauca, Tolima, and local areas for hand-selection of the Pink Bourbon cherries. Pillo explains with a kind tone and a Huilense accent, that it is very important for him and for Sandy to ensure that their workers are paid well and are comfortable during their time at the farm. Pillo personally handles the post-harvest processing. This time, this coffee underwent 40 hours of tank fermentation, followed by 16 days of drying in a marquesina, using the washed process method. Luz Divia "Sandy" Fierro and to Elpidio "Pillo" Carrillo represent a younger generation of coffee growers from southern Huila, who are dedicated to producing high-quality coffee and committed to honoring the important legacy of their parents and grandparents, and for this we feel very fortunate to be able to work with them.