This Colombian coffee from Beansmith’s is exactly the kind of coffee that delights with a clean, fruity profile, pleasant sweetness, and an elegant tea-like aftertaste. In the cup, wild strawberries, nectarine, and oolong come together, giving the coffee a sweet, juicy, and beautifully balanced character. Wild strawberries bring a delicate fruitiness, nectarine adds juiciness, and oolong rounds out the entire profile with a light tea-like finish. The acidity is medium, with citrus and apple notes; the sweetness is also medium, and the overall flavor is balanced, clean, and very pleasant when brewed with a filter.
The coffee comes from Colombia, specifically from the Bruselas region in Huila, and more precisely from the family-run La Cabaña farm. Behind this lot is William Ortiz, a third-generation farmer from the Ortiz family, which has been growing coffee since 1965. William began actively educating himself about specialty coffee at the age of fifteen and gradually focused primarily on fermentation and its standardization. The farm is situated in the hills with views of the surrounding countryside and is currently managed jointly by William, his brother Julian, and their parents. The coffee grows at an elevation of 1,600–1,700 meters above sea level, and the variety used is Pink Bourbon.
The beans were processed using the anaerobic washed method. The cherries are harvested at optimal ripeness, then undergo a 36-hour anaerobic fermentation, are mechanically hulled, and then ferment for another 36 hours in plastic containers. After fermentation, the remaining pulp is washed off, and the coffee is transferred to a drying area, where it dries for approximately 21 days. This process enhances the juiciness and intensity resulting from the extended anaerobic fermentation while preserving the clean character of the Pink Bourbon variety.