Description
Located in the beautiful town of Palestina in the Valley of Laboyos of Colombia. This region, unlike other coffee growing regions, has mild temperature variation that rarely drops below 55ยฐF or exceeds 77ยฐF. It also has a significant wet season that lasts 8 months which creates ideal growing condition for the cherries.
Produced by Luis Camacho at La Palma in Southern Huila, this lot represents his dedication to quality. Spanning 9 hectares, with 5 hectares specifically dedicated to coffee production, the farm nurtures 8,000 trees, predominantly of the Pink Bourbon variety. Pink Bourbon, a natural hybrid of yellow and red bourbon, yields captivating pinkish-orange cherries. While its genetic origins remain debated, the undeniable cupping qualities of Pink Bourbon speak for themselves.
La REB is a collective of small coffee growers like Luis, who share knowledge and grow together through innovative processing techniques. By removing middlemen and taking control of their own exporting and importing processes, these passionate farmers ensure transparency and maintain high-quality standards throughout the entire coffee production journey. This direct approach allows La REB to receive a greater share of the profits, empowering them to reinvest in their people and farms, ultimately creating a sustainable and thriving coffee community.
Embodying La REB’s commitment to quality and transparency, combined with Luis Edgar Camacho’s meticulous cultivation and the unique attributes of Pink Bourbon, this lot exemplifies the dedication and craftsmanship of Huila’s coffee producers.
Farm details:
Producer: Luis Camacho
Farm: La REB
Region: Palestina, Huila
Country: Colombia
Altitude:1670-1770masl
Process: Washed
Varietal: Pink Bourbon
Flavor profile:
Aromatics: Orange, Raspberry and Strawberry jam, Peach, Nectarine, Complex
Taste: Orange Blossom, Red Apple, Berry Jam
Acidity: Medium/Crisp
Sweetness: Medium/Jammy
Body: Medium/ Syrupy
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:10 – 2:25ย minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be between 1:15-1:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end between 2:10 – 2:25 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 65g out (22 gram basket)
22-26 seconds
200 f temperature
Espresso grind
