Description
We are happy to be partnering with LaREB again for another beautiful release from Colombia. LaREB is a quality-driven group dedicated to bring the best out of already good coffees focused on diverse processing protocols. They use specific producers in different regions as experimentation and learning centers to transfer knowledge to the different farms they work with, which aligns with their goals to always focus on expanding the local boundaries of specialty coffee in Colombia.
Teresa de Jesús Ospina inherited her father’s farm in Palestina, Huila. She works with her son to implement high quality standards and processes to produce consistent quality coffees. In her 2021 harvest, these standards started to bare fruit when she placed 14th in Colombia’s Cup of Excellence competition with her Pink Bourbon lot. Along with the Pink Bourbon, she grows Tabi, Gesha, and Caturra on her 32 hectares farm. Teresa says that one key factor to produce outstanding coffees year after year is the selection of the cherries.
This lot consists solely of the Pink Bourbon variety, which has a lot of mystery surrounding the origin of it in Colombia – some believe it was cultivated from hybridization of Red and Yellow Bourbon, others think it’s a hybrid of the Colombia Variety. As far as we can tell, there has been no genetic testing done for this variety so we will continue calling it Bourbon for now. What we do know, is this is an incredible coffee variety and consistently produces some of best cups we taste out of Colombia.
This coffee was intentionally picked over-ripe, then left to ferment in cherry for 24 hours. Then, when the dry fermentation was finished they de-pulped the coffee and fermented it underwater for 48hrs. After these fermentation stages finished, they moved the coffee to their on-site solar driers to slow dry for 15 days.
Producer: Teresa de Jesús Ospina
Region: Palestina, Huila
Country: Colombia
Altitude: 1640m
Process: Fully washed
Varietal: Pink Bourbon
Taste: Fuji apple, rose petal, dried strawberry, golden raisin, honey, dark chocolate
Aromatics: Strawberry jam, orange, honey
Acidity: High/Vibrant
Sweetness: Medium/Structured
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:25 – 2:45 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 2:25 – 2:45 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 65g out (22 gram basket)
23-27 seconds
200 f temperature
Espresso grind
