COLOMBIA Miriam Quesada Enciso

Description

Farm: Finca El Guayacan The volcanic loamy soil is rich in nutrients and ideal for growing coffee. As well as coffee, Miriam and Libardo also grow bananas (plantains) and cassava. Farmer: Miriam Miriam Quesada Enciso is a second-generation coffee producer. She acquired Finca El Guayacan following the division of assets after her divorce from her former husband. She has been growing coffee on the farm since 2005. Today, Miriam runs Finca El Guayacan together with her current husband, Libardo, focusing on the highest standards of cultivation and processing. Variety: Pink Bourbon Pink Bourbon was previously considered a hybrid of the Yellow Bourbon and Red Bourbon varieties. It was first identified in and around the Huila region of Colombia. However, the latest research has shown that Pink Bourbon is not, in fact, a Bourbon variety. It most likely originates from Ethiopian native (landrace) varieties. Pink Bourbon has exceptionally high flavour potential, which is winning over both coffee professionals and everyday consumers. Its exceptional quality in the cup makes even more sense today, now that we know it is not merely a hybrid of two Bourbon varieties, but a genetic line tracing back to Ethiopian landrace varieties. Among its ‘siblings’ is the highly prized Geisha, which has consistently achieved exceptional results in quality assessments. Pink Bourbon thus remains a truly exceptional and prized variety. Process: anaerobic natural Miriam and Libardo are working to improve harvesting methods and ensure that pickers select only fully ripe red coffee cherries. They motivate their workers, for example, by offering a better purchase price and free meals as a reward for high-quality work.After harvesting, the cherries are first sorted in a water bath to remove light and poor-quality fruits. They are then transported to a separate drying facility. During drying, the cherries are turned regularly to ensure even drying.