We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Farm: Finca La Loma
Producer: Wilmer Moncayo 
Region: Santa Clara, San Agustín, Huila
Varietal: Pink Bourbon
Process: Washed
Altitude: 1700 masl
 
Wilmer Medardo Moncayo Gallardo owns a 8-hectare farm called La Loma, where he has 6 hectares of coffee planted (the remaining 2 hectares are forest preserve). He was born into a coffee family and has been farming on his own since about 2001. He was 16 when he planted his first Caturra crop, though unfortunately it was affected by the coffee-leaf rust outbreak in the early 2010s. With this in mind he has since planted Pink Bourbon which is much more resistant to Leaf Rust than Caturra whilst producing exceptional cup quality. This lot from Wilmer oozes sweet juicy fruit with apricot, passionfruit and lemon curd.
 
Pink Bourbon was cultivated from a hybridization of Red and Yellow Bourbon. Pink and Orange Bourbons are very difficult to produce with consistency as the recessive genes leading to the expression of colour are easily thwarted by the presence of yellow and red genes in a given pollen strain so it needs to be isolated on the farm.