The Colombian SAN ANTONIO from Big Sur Roastery shows why the Pink Bourbon variety is among the most sought-after Colombian classics. It masterfully combines a pronounced fruity acidity with full-bodied sweetness and a smooth texture. The cup is dominated by juicy Ugli (a natural citrus hybrid of a mandarin (or orange) and a grapefruit (or pomelo)), complemented by notes of red plums. In the background, notes of cranberries and small red berries emerge. The result is a clean and silky filter coffee that is sure to brighten up your morning.
High in the mountains of Colombia’s Nariño region, in the Buesaco area, lies the Finca San Antonio farm. At an elevation of 2,100 meters, the farm is run by husband and wife Nilson Luis and Lida Cielo López. For many years, they have focused on improving the quality and diversity of the coffee trees they grow. With technical support from the InConexus organization, they have gradually planted three rarer varieties alongside the more common ones, including Geisha, Sidra, and Pink Bourbon. The rich local soil and cool mountain climate provide the coffee cherries with excellent conditions for slow ripening.
To highlight the natural genetics of the Pink Bourbon variety and the unique character of the high-altitude Nariño region, the López couple chose the classic washed processing method for this harvest. After being hand-picked, the ripe cherries pass through a hulling machine, which removes the outer skin. This is followed by controlled fermentation and thorough washing with clean water, which removes all traces of sticky pulp from the beans. The coffee is then dried slowly and evenly until it reaches the ideal residual moisture content. It is precisely this clean processing method that ensures nothing distracts from the clear notes of red fruit, plums, and mandarins in the flavor, while the coffee retains its characteristic velvety body.
- Farm: Finca San Antonio
- Producers: Nilson Luis López and Lida Cielo López
- Elevation: 2,100 m above sea level