Profile: Nectarine, Tropical Fruit, Floral
Producer: Jhon Samboni
Process: Washed Anaerobic
Variety: Pink Bourbon
Region: Algeciras, Huila
Importer: Sucafina Specialty
Finca Santa Barbara is a 32 hectare farm, sitting at 2000masl, in the Huila region of Colombia. Jhon Samboni purchased the farm in 2019. He has a high focus on quality cultivation, as can be seen in this Pink Bourbon lot. Bourbon is known for producing great cup quality, especially at the high altitude Finca Santa Barbara sits at. In addition to coffee, Jhon also farms avocado, sugarcane and peas on his land.
Coffee is selectively handpicked. The whole cherries are sealed in airtight containers for 70 hours to ferment. Following fermentation, the cherries are pulped and washed in clean water. The coffee is dried for around 20 days in marquesinas; these are parabolic dryers on the roof of Jhon’s house. Jhon rakes and turns the drying parchment frequently to ensure even drying.
Sourced in conjuction with Sucafina Specialty. Sucafina operate their own QC laboratory in the Colombian capital, Bogota, whilst their dry mill is located in the heart of the Huila department.