Colombia - Luis Camacho
Notes of jasmine candy, lime soda and rose complemented by a juicy acidity and silky body.
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Technical Information
Producer: Luis Édgar Camacho
Region: Palestina, Huila, Colombia
Harvest: Summer 2024
Varietal(s): Colombia Rosado (pink bourbon)
Process: Over-ripe picking, 24 hour in-husk resting, 48 hour dry-mass fermentation, washing, 15 days drying in greenhouse.
Altitude: 1720 masl
Exporter: La Real Expedición Botánica
Importer: Bold Bean
Agrton Gourmet Color: 99 (light)
Roasters Cupping Score: 87.5
Coffee Story
Luis Édgar Camacho produces coffee on his farm that sits around 1,600 meters above sea level near the town of Palestina in Southern Huila, Colombia. He grows mainly heirloom varietal coffees and uses thoughtful processing methods focused on highlighting varietal characteristics and the unique qualities that his specific micro-climate gives to his coffees.
For this Colombia Rosado lot, Luis starts by harvesting slightly overripe coffee cherries. This allows higher levels of sugar and acid to be concentrated in the cherries.
The higher sugar content in the overripe cherries allows for a more vigorous fermentation. This directly translates to more complexity and vibrancy in the cup.
After harvesting, Luis rests the coffee in cherry for 24 hours, this starts the fermentation process.
After the24-hour rest, the coffee is floated in tanks to separate the dense (good) coffee from the less dense (not so good) coffee. This floating process also cools the coffee that has warmed up from heat produced by fermentation. After floating, the coffee is depulped and fermented for 48 hours. After the 48-hour fermentation, the coffee is washed with fresh water to remove any remaining mucilage from the coffee. The washed coffee is then dried in a greenhouse for 15 days. During drying the coffee is manually raked throughout the day to ensure even drying.
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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.
Process
For this lot, the coffee was harvested overripe. This concentrates the brix of sugar in the cherries which provides more fuel, so to say, for fermentation. After harvesting, Luis rests the cherries in sacks for 24 hours before depulping. This further concentrates the sugars and increases acids within the cherries. This contributes to more sweetness and complexity in the cup.
Following resting, the coffee is depulped and dry-mass fermented for 48 hours. Luis' coffee benefit from long fermentation without over fermenting due to the higher sugar content in the fermenting mass. This long fermentation amplifies the complexity, acidity and sweetness.
After fermentation, the coffee is washed and dried in greenhouses for 15 days.
It's easy for the process to take center stage when pushing long fermentation times but the process Luis uses results in a supremely clean and clear flavor profile which highlights the varietal and terroir.
Terroir
Huila is a mountainous region in southern Colombia with a longstanding tradition of and storied reputation for high-quality coffee production.