Ildefonso Córdoba ~ Pink Bourbon | Huila, Colombia
US$0.00
Producer: Ildefonso Córdoba
Where: Bruselas, Huila, Colombia
Variety: Pink Bourbon
Processing: Anaerobic Washed (70hrs. in cherry/60-70hrs. depulped)
Harvest: February 2025
Tasting notes: pink, berry, guava, subtle banana
Pink Bourbon grown and processed by Ildefonso Córdoba on his family farm in Brussels, Huila, Colombia. Once the ripe coffee fruit has been picked, it is fermented as whole cherry in sealed barrels for 70 hrs, then depulped and fermented without water for 60-70hrs. in sealed barrels.
About Ilde
Ildefonso is a linchpin of sorts for the Guacharos group. Acting as the resident seed guy, he’s constantly sharing his knowledge about different cultivars and sharing seed stock with the neighbourhood and other Guacharos members.
The culture of the Guacharos group (Ilde contributes to this significantly) is one where they are rewriting the script as independent producers working as a collective (not a co-op), converting to organic agriculture, making their own soil amendments, taking care of waste water with stone and sand filtration systems (an ongoing issue with waterways and soil erosion down the mountainsides in coffee growing areas). Many of them are also taking advantage of the free nationalized college SENA, catering to coffee growers with programs around coffee processing, roasting, and brewing. It’s extremely common to visit a farm and they’re brewing a chemex or V60 of their latest crop for you with a good quality handmill. You’d feel right at home.
About his nursery
“Vivero Cordoba” is his coffee seed nursery, located nearby in Bruselas. We told you he was the seed guy, so let’s take a look at his catalogue. He’s currently offering San Bernardo, Supremo, catuai, bourbon aji, bourbon sidra, wush wush, chiroso, pink bourbon, papayo caliente and papayo ombligón, caturra, and castillo. Our partners for his coffees at Shared Source (we love them!) explained that he sources and cultivates the seeds carefully and has garnered a great reputation for his nursery products.
Processing
Ilde prepared this lot in the same way as most other washed lots in the region: It’s been fermented in cherry in sealed bags for 60-70 hours, then depulped and fermented under water for 48 hours before drying the resulting parchment on raised beds in a slow and steady way. Both that in-cherry fermentation step and the additional underwater step allows for a low to no oxygen environment, lending a lot of those tropical and often banana-like flavours ever present in Pink Bourbon.
About Pink Bourbon
Known as Bourbon Rosado in Colombia, this is an Ethiopian Landrace variety, rumoured to be a part of variety trials in a state breeding program decades ago in Colombia and grown by many farmers within and outside Colombia today.
