This is our third year working with Francy. Her coffees are some of our favourites each year from Nariño. This Pink Bourbon & Caturra is sweet, sparkling and memorable and reminds us of juicy berries and fruit salad. Only fully ripe cherries with a rich wind-red colour are selected for harvest. These cherries have matured for about 25 days before picking. The harvested cherries are left in bags for a period of 70 hours. They are then floated to remove any defects, followed by a dry in-tank fermentation of 48-72 hours. This allows the cherries to further develop before drying. After fermentation, they are dried for 2 days on concrete before transitioning to raised beds for 20-25 days. Pink Bourbon is a variety primarily grown in Huila, Colombia and while newer, it has quickly grown in popularity for its bright, sweet and aromatic profiles. It is now known to be an Ethiopian Landrace varietal. Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. For decades, it was one of the most economically important coffees in Central America, to the extent that it was often used (and sometimes still is) as a “benchmark” against which new cultivars are tested. In Colombia, Caturra was thought to represent nearly half of the country’s production until a government-sponsored program beginning in 2008 incentivized renovation of over three billion coffee trees with the leaf-rust-resistant Castillo variety (which has Caturra parentage). We taste a profile that reminds us of juicy raspberries and blueberries with a fruit salad sweetness. This coffee is bright, sweet with a round body and a long sweet finish.