Finca La Cabaña is located in south-western Colombia in the San Agustín, Huila. San Agustín is one thirty seven municipalities in the Huila Department, and was recognized as a UNESCO World Heritage Site in 1995. In addition to historical significance, Huila produces more coffee than any other region in Colombia, a country famous for coffee production in general.
Finca La Cabaña is a very small farm, totaling only five hectare, but owner, Blanca Irma Lopez is widely respected coffee producer and long-time member of the Asociación de Los Naranjos - a powerful cooperative of some fifty two smallholder coffee farmers in the region.
Lopez has developed a somewhat unique processing method for her purely Pink Bourbon production. Ripe cherries are harvested and pre-loaded into the hopper of the depulping mill. These coffee cherries are allowed to rest in the hopper as a pre-ferment for nine hours before depulping. After nine hours, the cherries are depulped and transferred to plastic barrels where the still-intact mucilage is allowed to ferment for as long as sixty hours without the addition of water. Typically, washed process coffees ferment for only a few hours with water added.
The fermentation's purpose, like in wine making, is to break down sugars into water soluble alcohols. The brixx reading (measuring sugar content) of the coffee seeds drops from 25º to 9º in this lengthy fermentation process. The fermentation ultimately imparts and develops desirable flavors in the coffee, but also performs the practical purpose of making it possible to wash the sticky mucilage off the coffee seeds, which are then set out to dry on shaded raised beds for around thirty days.
Given this unique processing method and coffee variety, it is no surprise that this coffee is absolutely luscious, with tons of mouth-watering acidity and opulent tropical flavors and hints of watermelon and white peach with a clean, pink lemonade finish.