Colombia - Julián Calderón
Notes of jasmine candy, lime soda and rose complemented by a juicy acidity and silky body.
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Technical Information
Producer: Julian Calderon
Region: Palestina, Huila, Colombia
Harvest: Late Winter 2025
Varietal(s): Colombia Rosado (pink bourbon)
Process: Long fermentation washed. Over-ripe picking, 24 hour in-husk resting, 48 hour dry-mass fermentation, washing, 15 days drying in greenhouse.
Altitude: 1690 masl
Exporter: La Real Expedición Botánica
Importer: Bold Bean
Agrton Gourmet Color: 108 (light)
Roasters Cupping Score: 87.5
Coffee Story
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.
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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
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.