La Granada - Colombia - Experimental Washed Fermentation

Producer Name: Gabriel Castaño

Farm Name: La Granada

Exporter/Importer: Azahar / Langdon Coffee Merchants

Processing: Experimental Washed Fermentation

Varietal: Pink Bourbon

Region: Huila, Colombia

Tasting Notes:

Maracuja, Jasmin, Caramel, cremig

Frozen Yoghurt, Tamarillo, Orange Zest, Wild Honey

Gabriel Castaño is widely known as the “godfather of Pink Bourbon."

There’s a little bit about this statement to unpack:

-Pink Bourbon is a natural mutation of the bourbon variety which is pink in colour (as opposed to yellow or red) when it’s fully ripe. Pink Bourbon can be challenging to cultivate but is known for high sweetness, complexity and floral characteristics.

-Pink Bourbon is believed to have been first discovered in Pitalito, Huila where Castaño owns his farm, La Granada. He was one of the early growers of the variety and has extensive experience cultivating the plants and processing the cherries. He’s known as a bit of a sage: sharing his extensive knowledge with other coffee farmers.

Once his cherries are ripe and pink, Castaño depulps them before placing them in water fermentation tanks for 90 hours. This is significantly longer than the conventional fermentation time of 18-24 hours. 

In the fermentation tank the seeds consume sugars and convert them into acid. A byproduct of this is lactic acid. A longer washed fermentation leads to a more complex acidity and creamy flavours and mouthfeel.

We were happy to be introduced to this coffee by our partners at Azahar. We buy the majority of the Colombian coffees that we roast from Azahar. We are consistently impressed by the coffees they source and by their buying model. After conducting extensive on-the-ground research, Azahar calculates the cost-of-production for each producer and then pays a price that should guarantee each producer a “more sustainable income.”