About This Coffee

Finca Las Nubes, located in the township of Agua Negra just 15 minutes outside of Pitalito, Huila, Colombia, is a partnership between professionals from every part of the coffee supply chain.

By bringing together this varied experience from each step in the process the team plans to focus on quality and sustainability in everything they do throughout production.

The farm was purchased in early 2020 and was already planted with coffee, but needed some attention and care to get the coffee trees into good shape. While part of the focus initially was to get the trees prepared to produce quality coffee, they already had an eye to the future with plans to plant varieties less common to Colombia—varieties like Mokka, and Sudan Rume. Even still, the 27 hectare farm is currently planted with Caturra, Pacamara, Pink Bourbon, and Gesha. Sitting at the top of a mountain overlooking the Laboyos Valley, Las Nubes gets mild temperatures around 18–21° C during the day, with cooler temperatures at 10–12° C at night, and enjoys an unobstructed view of the valley and surrounding mountains.

The property’s main building includes a drying space under its roof, as well as a water collection system that stores rainwater in a subterranean tank for daily tasks and coffee processing. Las Nubes also has an automated cherry floating system, depulper, and a 10,000 kg capacity mechanical silo on site for processing.

This lot of Pink Bourbon coffee was selected for Anaerobic Washed processing. Pink Bourbon cherries are harvested at 25 degrees Brix, which is a measure of the sugar content of the cherries. The coffee is then floated to remove any bad cherries before being fermented for 100 hours in sealed tanks. The cherries are then pulped and fermented again for another 100 hours before being fully washed. The coffee is then dried on raised beds for 19 days before being milled and prepped for export.

Farm Information

• Origin: Colombia
• Region: Huila
• Farm/Coop/Mill: Las Nubes
• Producer: Claudia Samboni
• Variety: Pink Bourbon
• Process: Anaerobic Washed
• Altitude: 1775masl
• Harvest: June - December
• Sourcing Partner: Project Origin
• Quality Score: 87

Roast Level: 

Flavour Profile

• Aroma: Berries and Cherries
• Flavour: Berries, Cherry, Caramel, Chocolate
• Aftertaste: Chocolate
• Acidity: Strawberry and Raspberry
• Body: Caramel and Cherries
• Balance & Overall: Overall balanced coffee with a lingering chocolate-like finish

Recommended Brewing Parameters

• Espresso: 20g In, 40g Out, 27 Seconds
• Milk-based (150ml): 23g In, 44g Out, 30 Seconds, 150g Milk
• Pourover Filter (Chanho-Tornado): 15g In, 225g Out, 2 Minute 10 Seconds (45G Bloom, 30 Seconds)