Colombia - Julián Calderón

What makes a coffee good? Is it the terroir, the variety, the process? Is it a combination of all those factors, or just the virtuosity of the producer?

Julián is most likely a coffee virtuoso, but we do not know it yet. He probably doesn’t either. Julián is a relatively new producer growing many of the same varietals that have yielded amazing cups in the hands of more experienced local producers, with recognition as high as Cup of Excellence finals. But Julian’s cup is superior. Complex, clear, with no room for disagreement. It is probably a result of the lack of glitter, the modest approach. This is a honest, straightforward coffee, intended to be like that. The first step in the career of someone with a possible bright future ahead.

This coffee is a Colombia Rosado varietal, better known (although incorrectly) as Pink Bourbon.  Colombia Rosado is a landrace Ethiopian varietal crossed with Variedad Colombia.  The coffee's African roots are prominent in the cup profile.  Julián processed this coffee using a double fermentation method.  The coffee is first fermented in cherry for around 24 hours before being depulped and then further dry-mass fermented for around 48 hours.  This processing method concentrates the acids and sugars in the coffee and results in a complex and bright cup.  Julián manages the fermentation carefully as to ensure a very clean and transparent cup.