Colombia - Durley Sánchez
A complex coffee with a bright and juicy acidity similar to key lime complemented by a sweet, s’more toned note, syrupy body and a black cherry finish.
We roast and ship Monday - Friday. Orders received before 9am typically ship same day.
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Technical Information
Producer: Durley Sánchez
Region: Palestina, Huila, Colombia
Harvest: Late Winter 2024
Varietal(s): Colombia Rosado (pink bourbon)
Process: Long fermentation washed.
Altitude: 1700 masl
Exporter: La Real Expedición Botánica
Importer: Bold Bean
Agtron Gourmet Color: 105 (light)
Roasters Cupping Score: 87.5
Coffee Story
A complex coffee with a bright and juicy acidity similar to key lime complemented by a sweet, s’more toned note, syrupy body and a black cherry finish. The Sanchez family is a powerhouse of highly respected, incredibly skilled and quality focused coffee producers with farms on the eastern slopes of the central range of the Andes mountains surrounding the small town of Palestina in Huila, Colombia.
Coffee production runs deep in Durley’s family. Durley is a second-generation coffee producer; her father began producing coffee in the coffee axis of Colombia near the high-volume coffee production areas of Armenia and Manizales in the 1940’s before relocating and planting a farm with old-school Typica varietals near Palestina in 1949.
We have been offering coffees from Durley’s brothers, Rigoberto and Ermer Sanchez and son Yoiner Mosquera for a handful of years now. This is our second year offering coffee from Durley. It's a family who knows a thing or two about producing outstanding, highly differentiated coffees. The new generation of the Sanchez family has made an incredible name for themselves both in Huila and internationally. Their coffees are highly sought after giving them the option to work with nearly anyone sourcing coffee in the Palestina area, making their partnership with our sourcing, processing and exporting partners, LaREB (and by extension Bold Bean) something truly special. The Palestina area has a very high concentration of world-renowned coffee producers and the Sanchez family plays a huge part in solidifying the area’s reputation as a specialty coffee hot-bed.
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Varietal
Colombia Rosado is an Ethiopian Landrace varietal hybridized with the Colombia varietal. Oftentimes misnomered as Pink Bourbon. The varietal is grown widely in Huila due to its potential for a high-quality cup profile. Varietal specific characteristics focus on a medium body, medium to high acidity and notes of stone fruit, currant, citrus and other tropical fruits oftentimes accompanied by floral notes.
Processing
Durley uses a pretty traditional Colombian washed process method to process this coffee albeit with a longer fermentation stage.
Coffee is harvested fully ripe. After harvesting the coffee is depulped upon arrival to the wet mill. After depulping, the coffee is dry-mass fermented for 24 hours allowing native yeasts to breakdown sugars in the mucilage.
After fermentation, the coffee is washed with clean water and moved to raised drying beds where it drys slowly in the sun. Careful and slow drying preserves the embryo resulting in fresher and more vibrant flavors in the cup.
This processing style allows for a straightforward and very clean cup highlighting the coffee's varietal and terroir characteristics.
Terroir
Huila is a mountainous region in southern Colombia with a longstanding tradition of and storied reputation for high-quality coffee production. Huila is the epicenter of high-quality coffee production in Colombia. All of the Huila coffees we buy are from farms in and around the small town of Palestina. The area has two harvests a year, a main crop from October to January and a small (fly-crop) from May to July. Most of the producers in the area are small-scale with farms between 1 and 3 hectares. The producers we work with in Palestina are focused on growing high percentages of pure arabica varietals and they use processing methods that highlight both the varietal and terroir. The combination of terroir, varietals grown and processing commonly used by the best producers in this micro-region result in coffees with high and complex acidity, full body and incredible sweetness.