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El Rubi - Colombia (front)
  • El Rubi - Colombia (front)
  • El Rubi - Colombia (rear)
  • El Rubi - Colombia (product)

El Rubi, pink Bourbon - Colombia

250 gr

QUALITY SCORE: 88.75


Cup Notes

Green Apple / Peach / Honey / Candied Lemon


Suggested for espresso and filter

€14.00

when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 6:00pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Technical details

Quality Score
88.75
Producer
El Rubi
Country
Colombia
Terroir
Huila
Elevation
1650 - 1800 mt
Fermentation
Classic Washed
Cultivar
Pink Bourbon
Picked in
September 2019
Landed in
April 2020
Lot Size
1500 kg
Arrived in
GrainPro bags
Roast profile by
Rubens Gardelli
Roasted on
Customised roaster

THE STORY BEHIND

Finca El Rubi, where this lot comes from, is located in the Acevedo region of Huila, where Heiner Lazo has been farming coffee for many years. He acquired the farm 25 years ago with his wife Johanna. The farm was named after the precious jewel by its previous owner who received it as a wedding present. Heiner and Johanna now see it as their precious ruby. For many years, El Rubi has been planted with Caturra, Colombia and Castillo, but in the recent years Heiner and Johanna have also been experimenting with more exotic varietals. As a result, there are now varieties such as Papayo (named after the papaya fruit), SL 28 and 7,500 pink bourbon trees which were first planted 3,5 years ago. Heiner and Johanna are also experimenting with processing and are working with temperature controlled fermentation and anaerobic fermentation.

El Rubi - Colombia (story)

THE VARIETY

Cultivated from hybrid of Red and Yellow Bourbon, Pink Bourbon is said to have been first found in Pitalito, Huila. Pink and Orange Bourbons are very difficult to produce with consistency. The recessive genes leading to the expression of these colors are easily thwarted by the presence of yellow and red genes in a given pollen grain. A carefully isolated and contained lot can do quite well and preserve the unique color and character of this variety, though this is quite hard to find. Pink Bourbon has a substantial amount of glucose which has been thought to help give the coffee its more delicate, soft and complex profile.

El Rubi - Colombia (variety)

THE FERMENTATION PROCESS

Washed coffees showcase solely the bean. They let you taste you what’s on the inside, not the outside. Washed coffees depend almost 100% on the bean having absorbed enough natural sugars and nutrients during its growing cycle. This means the varietal, soil, weather, ripeness, fermentation, washing, and drying are absolutely key.
Washed coffees reflect both the science of growing the perfect coffee bean and the fact that farmers are an integral part of crafting the taste of a coffee bean. When looking at washed coffees, it becomes apparent that the country of origin and environmental conditions play a vital role in adding to the flavour.

During wet processing, the pulp (i.e.the exocarp and a part of the mesocarp) is removed mechanically. The remaining mesocarp, called mucilage, sticks to the parchment and is also removed before drying. During this process, the sugars present in the mucilage are removed through natural fermentation or mechanical scrubbing. Mucilage is insoluble in water and clings to parchment too strongly to be removed by simple washing. Mucilage can be removed by fermentation followed by washing or by strong friction in machines called mucilage removers. Fermentation can be done by stacking the coffee outside or placing it under water and allowing nature to take its course. After the sugars are removed, the beans then can be taken through a secondary washing to remove any additional debris, or taken immediately to the beds for drying.

Heiner takes great care in the selection of this coffee ensuring it is collected at the optimum point of ripeness before being pulped and dry-fermented overnight. The coffee is then sun-dried for between 7 to 10 days, depending on the weather, down to 10-11 % of moisture.

El Rubi - Colombia (Fermentation)

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