Colombia El Roble – Single Origin Specialty Arabica

Pink Bourbon micro-lot, sourced directly from the lush highlands of Huila, Colombia. This 100% Pink Bourbon varietal, a rare mutation believed to have emerged at 2,100 meters above sea level in San Adolfo, captivates with its vibrant profile and innovative processing.

Key Details:

• Farmer: Luis Aníbal Calderón
• Location: Acevedo, Villa Betulia, Huila
• Varietal: Pink Bourbon
• Process: 24-Hour Dry Aerobic Fermentation
• Altitude: 1,500–1,600 m.a.s.l.
• Cup Score: 88.5
• Tasting Notes: Juicy strawberry, rich dark cherry, crisp green pear, subtle Amarena cherry, elegant black tea, and creamy white chocolate

Crafted with precision, this coffee undergoes a meticulous 24-hour dry aerobic fermentation to awaken its complex layers. It's then sealed in GrainPro bags for an additional 90 hours at under 22°C, where beneficial bacteria gently break down the mucilage's carbohydrates and sugars, boosting lactic acid for a brighter, more nuanced acidity. Finally, it's pulped and dried on raised beds below 35°C until reaching optimal moisture levels—ensuring every bean bursts with balanced sweetness and clarity.

The Story of Luis Aníbal Calderón

Luis Aníbal, a passionate second-generation coffee producer from Acevedo, Huila, began his journey at just 15 when his father gifted him a modest plot of land. Through hard work and savvy savings, he built a thriving operation. By 30, he was married with three sons, and at 40, he proudly managed his 20-hectare estate, Villa Betulia. Dreaming bigger, he secured a substantial bank loan for a second farm—only to face heartbreak as global C-prices plummeted over the next two years, forcing him to sell his prized property to cover 40% of the debt.

In 2011, with his core farm on the line, Luis turned to his local specialty coffee association for support. Their 15% premium over market rates helped, but it wasn't enough to fully honor the labor of specialty production. Undeterred, in 2012, he boldly planted 5,000 Gesha trees, pioneering high-quality micro-lots in Huila. Today, he's a trailblazer in alternative techniques like extended fermentation, honey, and natural processing, cultivating an array of exotic varieties on his farm: Gesha, Tabi, Red Bourbon, Java, Sidra, Caturra, Typica, Maragogype, Pacamara, Pink Bourbon, Papayo, Mokka, and more.

His commitment extends beyond the cup—during harvest, Luis employs locals, fostering economic growth in the community. In 2019, partnering with Cofinet, he integrated native trees among his coffee plants to enrich the soil, cut fertilizer use, and elevate flavor quality. This regenerative approach now includes 2,000 Yellow Bourbons, 9,000 Pink Bourbons, 2,000 Geshas, and 1,000 Tabis, all thriving in harmony.

At Coffee Spirit, we're honored to bring Luis Aníbal's dedication to your cup—sustainable, story-driven coffee that tastes like triumph. Brew it your way and savor the legacy.